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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 054 Creamy fruit cream → on 61m cream with condensed milk → Consolidated recipe

Consolidated recipe No. 054 Creamy fruit cream

No. 054 Creamy fruit cream on 61m cream with condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 803.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	403.56	314.78
	Total	26.5 73.5	1004.02	737.95	807.13	593.24
	Losses 0.4%			2.95		2.37
	Output	26.5 73.5	1000.00	735.00		590.87
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	1.61	1.19
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	1.61	1.19

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№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 403.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	185.42	155.75
3	Vanilla powder	99.85	4.07	4.06	1.64	1.64
4	Cognac	—	0.86	—	0.35	—
5	Wine	—	0.86	—	0.35	—
	Total	22.1 77.9	1022.42	796.74	412.61	321.54
	Losses 2.1%			16.74		6.76
	Output	22.0 78.0	1000.00	780.00	403.56	314.78
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	4.34	3.38
	Baking/boiling 0.09%		0.94		0.38
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	4.33	3.38

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 224.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	54.68	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	28.83	21.33
	Total	27.0 73.0	1027.74	750.25	231.09	168.70
	Losses 2.7%			20.25		4.55
	Output	27.0 73.0	1000.00	730.00	224.85	164.14
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	3.12	2.28
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	3.12	2.28

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 803.9 kg finished product
			in kind	in solids
1	Sign up	69.0	403.56	278.46
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	185.42	155.75
3	Granulated sugar	99.85	147.59	147.37
4	water	—	54.68	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	28.83	21.33
6	Sign up	99.85	1.64	1.64
7	Cognac	—	0.35	—
8	Wine	—	0.35	—
	Total		822.41	604.55
	General losses 2.3%			13.68
	Output	73.5	803.90	590.87

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Consolidated recipe No. 054 Creamy fruit cream

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