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All groups → All products → Waffles → No. 217 Waffles Spring → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 217 Waffles Spring

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 498.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Leaf waffles on melange with lecithin	97.5	200.00	195.00	99.66	97.17
	Total	0.86 99.14	1000.00	991.40	498.30	494.01
	Output	0.86 99.14	1000.00	991.40		494.01

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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 398.64 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	337.76	336.75	134.65	134.24
3	Cocoa powder [Skurikhin]	95.0	33.93	32.23	13.53	12.85
4	Vanilla powder	99.85	4.41	4.40	1.76	1.75
5	Crumb of the same product	99.14	120.52	119.48	48.04	47.63
	Total	0.45 99.55	1003.01	998.50	399.84	398.04
	Losses 0.3%			3.00		1.19
	Output	0.45 99.55	1000.00	995.50	398.64	396.85
	Losses before baking/boiling, shrinkage 0.15%	99.55	1.50	1.50	0.60	0.60
	Baking/boiling -0.0%		-0.001		-0.00
	Losses after baking/boiling, shrinkage 0.15%	99.55	1.50	1.50	0.60	0.60

Leaf waffles on melange with lecithin basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	183.20	49.46	18.26	4.93
3	Baking soda (E500(ii))	50.0	6.11	3.05	0.61	0.30
4	Salt	96.5	6.11	5.89	0.61	0.59
5	Lecithin (E322(i))	98.5	5.37	5.29	0.54	0.53
	Total	22.1 77.9	1422.13	1107.95	141.73	110.42
	Losses 12.0%			132.95		13.25
	Output	2.5 97.5	1000.00	975.00	99.66	97.17
	Losses before baking/boiling, shrinkage 6.0%	77.9	85.33	66.48	8.50	6.63
	Baking/boiling 20.09%		268.62		26.77
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	6.80	6.63

Consolidated recipe, k=1.012075
#	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 498.3 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	201.87	201.56	222.73	222.40	225.42	225.08
2	Confectionery fat	99.7	134.65	134.24	148.56	148.12	150.36	149.91
3	Flour, premium	85.5	121.72	104.07	134.30	114.83	135.92	116.21
4	Melange	27.0	18.26	4.93	20.15	5.44	20.39	5.50
5	Cocoa powder [Skurikhin]	95.0	13.53	12.85	14.92	14.18	15.10	14.35
6	Sign up	99.85	1.76	1.75	1.94	1.93	1.96	1.96
7	Baking soda (E500(ii))	50.0	0.61	0.30	0.67	0.34	0.68	0.34
8	Salt	96.5	0.61	0.59	0.67	0.65	0.68	0.66
9	Lecithin (E322(i))	98.5	0.54	0.53	0.59	0.58	0.60	0.59
10	Crumb of the same product	99.14	48.04	47.63	—	—	—	—
	Total		541.57	508.46	544.54	508.46	551.11	514.60
	Total phase loss 2.8%					14.44
	Other losses 1.2%							6.14
	General losses 4.0%							20.58
	Output	99.14	498.30	494.01	498.30	494.01	498.30	494.01

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	melange	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).	no data		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. 217 Waffles Spring contained in handbooks:

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

Consolidated recipe: No. 217 Waffles Spring

Recipe on No. 217 Waffles Spring contained in handbooks:

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