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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 138.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 69.38 54.11 
Total25.0 75.0 1004.02 753.02 138.76 104.07 
Losses 0.4%3.02 0.42 
Output25.0 75.0 1000.00 750.00 103.65 
Losses before baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.28 0.21 
Losses after baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.28 0.21 
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 69.38 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 31.88 26.78 
3Vanilla powder99.854.07 4.06 0.28 0.28 
4Cognac—  0.86 —   0.060—   
5Wine—  0.86 —   0.060—   
Total22.1 77.9 1022.42 796.74 70.93 55.28 
Losses 2.1%16.74 1.16 
Output22.0 78.0 1000.00 780.00 69.38 54.11 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.75 0.58 
Baking/boiling 0.09%0.94 0.065
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.74 0.58 
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 38.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   9.40 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 4.96 3.67 
Total27.0 73.0 1027.74 750.25 39.73 29.00 
Losses 2.7%20.25 0.78 
Output27.0 73.0 1000.00 730.00 38.66 28.22 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.54 0.39 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.54 0.39 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 138.2 kg finished product
in kind
in solids
1Sign up72.0 69.38 49.95 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.88 26.78 
3Granulated sugar99.8525.37 25.33 
4water—  9.40 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.96 3.67 
6Sign up99.850.28 0.28 
7Cognac—  0.060—   
8Wine—  0.060—   
Total141.38 106.01 
General losses 2.2%2.36 
Output75.0 138.20 103.65 
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