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All groups → All products → Waffles → No. 215 Wafers Birch → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 215 Wafers Birch

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 868.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Leaf wafers on sugar yolks . phosphorus	97.5	200.00	195.00	173.70	169.36
	Total	6.4 93.6	1000.00	936.20	868.50	813.09
	Output	6.4 93.6	1000.00	936.20		813.09

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Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 694.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	129.98	129.98	90.31	90.31
3	Sorbitol (E420(i))	95.0	44.97	42.72	31.24	29.68
4	Phosphatides	98.5	2.81	2.77	1.95	1.92
5	Vanillin	—	0.26	—	0.18	—
6	Crumb of the same product
	Total	7.3 92.7	1006.37	932.56	699.23	647.94
	Losses 0.65%			6.06		4.21
	Output	7.4 92.6	1000.00	926.50	694.80	643.73
	Losses before baking/boiling, shrinkage 0.325%	92.7	3.27	3.03	2.27	2.11
	Baking/boiling -0.02%		-0.17		-0.12
	Losses after baking/boiling, shrinkage 0.325%	92.6	3.27	3.03	2.27	2.11

Creamy lipstick Recipe No. 1 (vaf Berezka)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 488.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	297.31	220.01	145.13	107.40
3	Starch syrup	78.0	89.31	69.67	43.60	34.01
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.47	20.55	11.95	10.03
	Total	10.0 90.0	1022.83	921.05	499.31	449.62
	Losses 1.2%			11.05		5.40
	Output	9.0 91.0	1000.00	910.00	488.16	444.23
	Losses before baking/boiling, shrinkage 0.6%	90.0	6.14	5.53	3.00	2.70
	Baking/boiling 1.05%		10.62		5.19
	Losses after baking/boiling, shrinkage 0.6%	91.0	6.07	5.53	2.96	2.70

Leaf wafers on sugar yolks . phosphorus basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 173.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	76.29	35.09	13.25	6.10
3	Granulated sugar	99.85	71.93	71.82	12.49	12.47
4	Vegetable oil	100.0	68.66	68.66	11.93	11.93
5	Baking soda (E500(ii))	50.0	5.45	2.72	0.95	0.47
6	Sign up
7	Salt	96.5	5.45	5.26	0.95	0.91
	Total	15.3 84.7	1323.01	1120.69	229.81	194.66
	Losses 13.0%			145.69		25.31
	Output	2.5 97.5	1000.00	975.00	173.70	169.36
	Losses before baking/boiling, shrinkage 6.5%	84.7	86.00	72.84	14.94	12.65
	Baking/boiling 13.12%		162.30		28.19
	Losses after baking/boiling, shrinkage 6.5%	97.5	74.71	72.84	12.98	12.65

Consolidated recipe, k=1.020031
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			by the sum of the phases with the crumb		by the sum of the phases with crumbs in terms of its raw materials		on 868.5 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	311.12	310.66	344.34	343.82	351.24	350.71
2	Flour, premium	85.5	189.30	161.85	209.51	179.13	213.70	182.72
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	145.13	107.40	160.63	118.87	163.85	121.25
4	Coconut oil	100.0	90.31	90.31	99.95	99.95	101.95	101.95
5	Starch syrup	78.0	43.60	34.01	48.25	37.64	49.22	38.39
6	Sign up	95.0	31.24	29.68	34.58	32.85	35.27	33.51
7	Raw egg yolk	46.0	13.25	6.10	14.67	6.75	14.96	6.88
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.95	10.03	13.22	11.11	13.49	11.33
9	Vegetable oil	100.0	11.93	11.93	13.20	13.20	13.46	13.46
10	Phosphatides	98.5	2.90	2.86	3.21	3.16	3.27	3.22
11	Sign up	50.0	0.95	0.47	1.05	0.52	1.07	0.53
12	Salt	96.5	0.95	0.91	1.05	1.01	1.07	1.03
13	Vanillin	—	0.18	—	0.20	—	0.20	—
14	Crumb of the same product	93.6	87.38	81.81	—	—	—	—
	Total		940.18	848.00	943.85	848.00	962.76	864.99
	Total phase loss 4.1%					34.91
	Other losses 2.0%							16.99
	General losses 6.0%							51.90
	Output	93.6	868.50	813.09	868.50	813.09	868.50	813.09

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg yolk	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 215 Wafers Birch contained in handbooks:

1969 Recipes for (biscuits, biscuits - see sbonik 1988) waffles

Consolidated recipe: No. 215 Wafers Birch

Recipe on No. 215 Wafers Birch contained in handbooks:

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