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All groups → All products → Cakes → Almond and nut cakes → # 360 Pastry "Almond" → recipe number 1 → Consolidated recipe

Consolidated recipe # 360 Pastry "Almond"

Weight 65 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw almond kernels	94.0	300.13	282.12	27.55	25.90
3	Raw egg white	12.0	240.10	28.81	22.04	2.64
4	Flour, premium	85.5	80.03	68.43	7.35	6.28
	Total	19.8 80.2	1220.52	978.72	112.04	89.85
	Losses 6.0%			58.72		5.39
	Output	8.0 92.0	1000.00	920.00		84.46
	Losses before baking/boiling, shrinkage 2.99981%	80.2	36.61	29.36	3.36	2.70
	Baking/boiling 12.84%		151.99		13.95
	Losses after baking/boiling, shrinkage 2.99981%	92.0	31.91	29.36	2.93	2.70

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Consolidated recipe, k=1.000004
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 91.8 kg finished product
			in kind	in solids
1	Sign up	99.85	55.10	55.02
2	Raw almond kernels	94.0	27.55	25.90
3	Raw egg white	12.0	22.04	2.64
4	Flour, premium	85.5	7.35	6.28
	Total		112.04	89.85
	General losses 6.0%			5.39
	Output	92.0	91.80	84.46

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Consolidated recipe # 360 Pastry "Almond"

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