KondiDoc: технологические расчеты в кондитерском производстве
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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 → Home

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

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

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up93.93 43.52 271.39 180.02 
№061 Cream "New"93.93 43.52 271.39 180.02 
Total187.85 87.05 542.77 360.04 
Output
List of recipes

Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up52.33 24.25 151.21 100.30 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]43.16 20.00 124.69 82.71 
Vanilla powder0.38 0.18 1.10 0.73 
Cognac0.0810.0370.23 0.15 
Wine0.0810.0370.23 0.15 
Total96.03 44.50 277.47 184.06 
Output93.93 43.52 271.39 180.02 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

No. 063 Milk-sugar syrup on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.35 15.92 99.25 65.84 
water12.73 5.90 36.77 24.39 
Whole condensed milk with sugar the weight ratio of fat 8.5%6.71 3.11 19.39 12.86 
Total53.78 24.92 155.40 103.08 
Output52.33 24.25 151.21 100.30 

Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up93.93 43.52 271.39 180.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]43.16 20.00 124.69 82.71 
Granulated sugar34.35 15.92 99.25 65.84 
water12.73 5.90 36.77 24.39 
Whole condensed milk with sugar the weight ratio of fat 8.5%6.71 3.11 19.39 12.86 
Sign up0.38 0.18 1.10 0.73 
Cognac0.0810.0370.23 0.15 
Wine0.0810.0370.23 0.15 
Total191.41 88.70 553.05 366.86 
Output187.10 86.70 540.60 358.60 

№056 Creamy fruit cream (on 61m cream syrup with crg mol) included in recipes:

Spider web cake [Serpukhov] curlyRecipe No. 1
Thumbelina cakeRecipe No. 2

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