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All groups → All products → Rolls → Different rolls → №478 Roll "Saamo" → recipe number 1 → Consolidated recipe

Consolidated recipe: №478 Roll "Saamo"

Weighted.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 556.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№070 Cream "Charlotte" coffee74.6 360.00 268.56 200.48 149.56 
3No. 097 Coffee syrup for soaking50.0 200.00 100.00 111.38 55.69 
4No. 104 Jelly50.0 40.00 20.00 22.28 11.14 
5№002 Fried biscuit crumb94.0 30.00 28.20 16.71 15.70 
6Sign up
Total30.3 69.7 1000.00 696.74 556.90 388.02 
Output30.3 69.7 1000.00 696.74 388.02 
List of recipes
№070 Cream "Charlotte" coffee basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 406.28 278.55 81.45 55.84 
3No. 071 Coffee syrup68.0 203.14 138.14 40.73 27.69 
4Vanilla powder99.854.06 4.05 0.81 0.81 
5Cognac or dessert wine—  1.65 —   0.33 —   
Total25.4 74.6 1021.41 762.01 204.78 152.77 
Losses 2.1%16.01 3.21 
Output25.4 74.6 1000.00 746.00 200.48 149.56 
Losses before baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 2.15 1.60 
Baking/boiling -0.0%-0.050-0.010
Losses after baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 2.15 1.60 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 69.59 69.49 
3Flour, premium85.5 281.16 240.39 56.37 48.19 
4Potato starch80.0 69.42 55.54 13.92 11.13 
5Essence—  3.47 —   0.70 —   
Total37.6 62.4 1279.69 798.72 256.56 160.13 
Losses 6.1%48.72 9.77 
Output25.0 75.0 1000.00 750.00 200.48 150.36 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.82 4.88 
Baking/boiling 16.78%208.18 41.74 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.51 4.88 
No. 097 Coffee syrup for soaking basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  481.41 —   53.62 —   
3Cognac or dessert wine—  28.47 —   3.17 —   
4Natural roasted coffee96.0 13.16 12.63 1.47 1.41 
5Essence of rum—  1.14 —   0.13 —   
Total50.0 50.0 1024.59 512.29 114.12 57.06 
Losses 2.4%12.29 1.37 
Output50.0 50.0 1000.00 500.00 111.38 55.69 
Losses before baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 1.37 0.68 
Losses after baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 1.37 0.68 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 34.28 4.11 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.14 2.47 
Total38.9 61.1 1164.48 711.21 94.85 57.93 
Losses 3.6%25.61 2.09 
Output31.4 68.6 1000.00 685.60 81.45 55.84 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.71 1.04 
Baking/boiling 10.92%124.84 10.17 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.52 1.04 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   13.24 —   
3Natural roasted coffee96.0 43.72 41.97 1.78 1.71 
Total32.0 68.0 1024.60 696.73 41.73 28.38 
Losses 2.4%16.73 0.68 
Output32.0 68.0 1000.00 680.00 40.73 27.69 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.50 0.34 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.50 0.34 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 9.23 9.21 
3Starch syrup78.0 103.34 80.61 2.30 1.80 
4Agar (E406)85.0 10.34 8.79 0.23 0.20 
5Essence—  3.10 —   0.069—   
6Sign up
7Food paint—  1.00 —   0.022—   
Total50.0 50.0 1010.08 505.04 22.50 11.25 
Losses 1.0%5.04 0.11 
Output50.0 50.0 1000.00 500.00 22.28 11.14 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.11 0.056
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.11 0.056
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 7.35 7.34 
3Flour, premium85.5 356.18 304.53 5.95 5.09 
4Potato starch80.0 87.95 70.36 1.47 1.18 
5Essence—  4.40 —   0.074—   
Total37.6 62.4 1621.13 1011.83 27.08 16.90 
Losses 7.1%71.83 1.20 
Output6.0 94.0 1000.00 940.00 16.71 15.70 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.96 0.60 
Baking/boiling 33.6%525.38 8.78 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.64 0.60 
Consolidated recipe, k=1.015602
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 556.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85220.03 219.70 223.46 223.13 
2Melange27.0 128.23 34.62 130.23 35.16 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.45 68.42 82.72 69.49 
4water—  77.46 —   78.67 —   
5Flour, premium85.5 62.32 53.28 63.29 54.11 
6Sign up12.0 34.28 4.11 34.82 4.18 
7Potato starch80.0 15.39 12.31 15.63 12.50 
8Chicken eggs [chicken egg] [2]27.0 9.14 2.47 9.28 2.51 
9Powdered sugar99.855.57 5.56 5.66 5.65 
10Cognac or dessert wine—  3.50 —   3.56 —   
11Sign up96.0 3.25 3.12 3.30 3.17 
12Starch syrup78.0 2.30 1.80 2.34 1.82 
13Essence—  0.84 —   0.85 —   
14Vanilla powder99.850.81 0.81 0.83 0.83 
15Agar (E406)85.0 0.23 0.20 0.23 0.20 
16Sign up—  0.13 —   0.13 —   
17Citric acid (E330)98.0 0.0460.0450.0470.046
18Food paint—  0.022—   0.023—   
Total645.01 406.44 655.07 412.78 
Total phase loss 4.5%18.43 
Other losses 1.5%6.34 
General losses 6.0%24.77 
Output69.7 556.90 388.02 556.90 388.02 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №478 Roll "Saamo" contained in handbooks:

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