KondiDoc: технологические расчеты в кондитерском производстве
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Layer coffee-cream → in candy No. 179 → Home

Homemade recipe Layer coffee-cream in candy No. 179

Layer coffee-cream in candy No. 179

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up343.17 6.75 230.18 277.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]337.45 6.63 226.35 272.84 
water59.41 1.17 39.85 48.03 
P / f coffee paste28.54 0.56 19.14 23.07 
Total768.57 15.11 515.52 621.40 
Output
List of recipes

p / f coffee paste in iris # 18 candy No. 41,179,281

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up23.18 0.46 15.55 18.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]5.79 0.11 3.89 4.69 
Total28.97 0.57 19.43 23.43 
Output28.54 0.56 19.14 23.07 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up343.24 6.75 230.23 277.52 
Granulated sugar343.17 6.75 230.18 277.46 
water59.41 1.17 39.85 48.03 
Ground coffee23.18 0.46 15.55 18.74 
Total769.00 15.12 515.81 621.76 
Output757.80 14.90 508.30 612.70 

Layer coffee-cream (in candy No. 179) included in recipes:

№179 "Firebird"No. 179
№179 "Firebird"Housing

Recipe on Layer coffee-cream contained in handbooks:

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