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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → on 61m cream syrup with crg mol → Consolidated recipe

Consolidated recipe: №056 Creamy fruit cream

№056 Creamy fruit cream on 61m cream syrup with crg mol
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 16.62 12.96 
Total25.0 75.0 1004.02 753.02 33.23 24.92 
Losses 0.4%3.02 0.10 
Output25.0 75.0 1000.00 750.00 24.82 
Losses before baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.0670.050
Losses after baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.0670.050
List of recipes
№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 16.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 7.63 6.41 
3Vanilla powder99.854.07 4.06 0.0680.068
4Cognac—  0.86 —   0.014—   
5Wine—  0.86 —   0.014—   
Total22.1 77.9 1022.42 796.74 16.99 13.24 
Losses 2.1%16.74 0.28 
Output22.0 78.0 1000.00 780.00 16.62 12.96 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.18 0.14 
Baking/boiling 0.09%0.94 0.016
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.18 0.14 
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 9.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   2.25 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 1.19 0.88 
Total27.0 73.0 1027.74 750.25 9.52 6.95 
Losses 2.7%20.25 0.19 
Output27.0 73.0 1000.00 730.00 9.26 6.76 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.13 0.094
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.13 0.094
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 33.1 kg finished product
in kind
in solids
1Sign up72.0 16.62 11.96 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.63 6.41 
3Granulated sugar99.856.08 6.07 
4water—  2.25 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.19 0.88 
6Sign up99.850.0680.068
7Cognac—  0.014—   
8Wine—  0.014—   
Total33.86 25.39 
General losses 2.2%0.57 
Output75.0 33.10 24.82 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№056 Creamy fruit cream (on 61m cream syrup with crg mol) included in recipes:

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Thumbelina cakeRecipe No. 2

calculations, forms, documents: