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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 770.8 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	154.16	150.31
	Total	6.4 93.6	1000.00	936.20	770.80	721.62
	Output	6.4 93.6	1000.00	936.20		721.62

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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 616.64 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	129.98	129.98	80.15	80.15
3	Sorbitol (E420(i))	95.0	44.97	42.72	27.73	26.34
4	Phosphatides	98.5	2.81	2.77	1.73	1.71
5	Vanillin	—	0.26	—	0.16	—
6	Crumb of the same product
	Total	7.3 92.7	1006.37	932.56	620.57	575.05
	Losses 0.65%			6.06		3.74
	Output	7.4 92.6	1000.00	926.50	616.64	571.32
	Losses before baking/boiling, shrinkage 0.325%	92.7	3.27	3.03	2.02	1.87
	Baking/boiling -0.02%		-0.17		-0.11
	Losses after baking/boiling, shrinkage 0.325%	92.6	3.27	3.03	2.02	1.87

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 433.25 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	128.81	95.32
3	Starch syrup	78.0	89.31	69.67	38.70	30.18
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.47	20.55	10.60	8.91
	Total	10.0 90.0	1022.83	921.05	443.14	399.04
	Losses 1.2%			11.05		4.79
	Output	9.0 91.0	1000.00	910.00	433.25	394.25
	Losses before baking/boiling, shrinkage 0.6%	90.0	6.14	5.53	2.66	2.39
	Baking/boiling 1.05%		10.62		4.60
	Losses after baking/boiling, shrinkage 0.6%	91.0	6.07	5.53	2.63	2.39

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 154.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	76.29	35.09	11.76	5.41
3	Granulated sugar	99.85	71.93	71.82	11.09	11.07
4	Vegetable oil	100.0	68.66	68.66	10.58	10.58
5	Baking soda (E500(ii))	50.0	5.45	2.72	0.84	0.42
6	Sign up
7	Salt	96.5	5.45	5.26	0.84	0.81
	Total	15.3 84.7	1323.01	1120.69	203.96	172.77
	Losses 13.0%			145.69		22.46
	Output	2.5 97.5	1000.00	975.00	154.16	150.31
	Losses before baking/boiling, shrinkage 6.5%	84.7	86.00	72.84	13.26	11.23
	Baking/boiling 13.12%		162.30		25.02
	Losses after baking/boiling, shrinkage 6.5%	97.5	74.71	72.84	11.52	11.23

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 770.8 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	276.12	275.71	305.60	305.15	311.73	311.26
2	Flour, premium	85.5	168.00	143.64	185.94	158.98	189.66	162.16
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.81	95.32	142.56	105.49	145.41	107.61
4	Coconut oil	100.0	80.15	80.15	88.71	88.71	90.48	90.48
5	Starch syrup	78.0	38.70	30.18	42.83	33.40	43.68	34.07
6	Sign up	95.0	27.73	26.34	30.69	29.15	31.30	29.74
7	Raw egg yolk	46.0	11.76	5.41	13.02	5.99	13.28	6.11
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.60	8.91	11.73	9.86	11.97	10.05
9	Vegetable oil	100.0	10.58	10.58	11.71	11.71	11.95	11.95
10	Phosphatides	98.5	2.57	2.53	2.85	2.80	2.90	2.86
11	Sign up	50.0	0.84	0.42	0.93	0.46	0.95	0.47
12	Salt	96.5	0.84	0.81	0.93	0.90	0.95	0.92
13	Vanillin	—	0.16	—	0.18	—	0.18	—
14	Crumb of the same product	93.6	77.55	72.60	—	—	—	—
	Total		834.42	752.61	837.67	752.61	854.45	767.68
	Total phase loss 4.1%					30.99
	Other losses 2.0%							15.08
	General losses 6.0%							46.06
	Output	93.6	770.80	721.62	770.80	721.62	770.80	721.62

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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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