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Chocolate curd cream → Recipe No. 1 → Consolidated recipe

Consolidated recipe Chocolate curd cream

Chocolate curd cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cottage cheese mdzh nine%27.0 332.80 89.86 48.02 12.97 
Total37.8 62.2 1040.00 647.13 150.07 93.38 
Losses 3.8%24.89 3.59 
Output37.8 62.2 1000.00 622.24 89.79 
Losses before baking/boiling, shrinkage 1.92308%62.2 20.00 12.44 2.89 1.80 
Losses after baking/boiling, shrinkage 1.92308%62.2 20.00 12.44 2.89 1.80 
List of recipes
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 43.32 36.39 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 4.92 4.67 
4Vanilla powder99.853.76 3.75 0.38 0.38 
5Cognac—  1.94 —   0.20 —   
Total21.4 78.6 1024.68 804.92 104.57 82.14 
Losses 2.1%16.92 1.73 
Output21.2 78.8 1000.00 788.00 102.05 80.41 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 1.10 0.86 
Baking/boiling 0.31%3.18 0.32 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 1.10 0.86 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 55.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 18.98 2.28 
Total28.6 71.4 1053.30 752.58 58.71 41.95 
Losses 3.0%22.58 1.26 
Output27.0 73.0 1000.00 730.00 55.74 40.69 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.88 0.63 
Baking/boiling 2.12%22.03 1.23 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.86 0.63 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 144.3 kg finished product
in kind
in solids
1Sign up27.0 48.02 12.97 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.32 36.39 
3Granulated sugar99.8539.73 39.67 
4Fresh whole milk the weight ratio of fat 3.2%12.0 18.98 2.28 
5Cocoa powder [Skurikhin]95.0 4.92 4.67 
6Sign up99.850.38 0.38 
7Cognac—  0.20 —   
Total155.56 96.37 
General losses 6.8%6.58 
Output62.2 144.30 89.79 
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