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All groups → All products → Rolls → Different rolls → №478 Roll "Saamo" → recipe No. 3 → Consolidated recipe

Consolidated recipe №478 Roll "Saamo"

Weighted.

recipe No. 3
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 795.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 360.00 270.00 286.52 214.89 
3No. 095 Blotting syrup50.0 200.00 100.00 159.18 79.59 
4No. 104 Jelly50.0 40.00 20.00 31.84 15.92 
5№002 Fried biscuit crumb94.0 30.00 28.20 23.88 22.44 
6Sign up
Total31.5 68.5 1000.00 685.22 795.90 545.37 
Output31.5 68.5 1000.00 685.22 545.37 
List of recipes
Creamy fruit cream with cocoa (in No. 478b) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 286.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 200.66 172.57 57.49 49.44 
3Cocoa powder [Skurikhin]95.0 50.16 47.65 14.37 13.65 
Total28.6 71.4 1003.29 716.85 287.47 205.39 
Losses 0.4%2.85 0.82 
Output28.6 71.4 1000.00 714.00 286.52 204.58 
Losses before baking/boiling, shrinkage 0.19877%71.4 1.99 1.42 0.57 0.41 
Baking/boiling -0.07%-0.70 -0.20 
Losses after baking/boiling, shrinkage 0.19877%71.4 2.00 1.42 0.57 0.41 
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 286.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 99.46 99.31 
3Flour, premium85.5 281.16 240.39 80.56 68.88 
4Potato starch80.0 69.42 55.54 19.89 15.91 
5Essence—  3.47 —   0.99 —   
Total37.6 62.4 1279.69 798.72 366.66 228.85 
Losses 6.1%48.72 13.96 
Output25.0 75.0 1000.00 750.00 286.52 214.89 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 11.18 6.98 
Baking/boiling 16.78%208.18 59.65 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 9.31 6.98 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 159.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 81.67 81.55 
3Cognac or dessert wine—  47.95 —   7.63 —   
4Essence of rum—  1.92 —   0.31 —   
Total54.6 45.4 1127.32 512.30 179.45 81.55 
Losses 2.4%12.30 1.96 
Output50.0 50.0 1000.00 500.00 159.18 79.59 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.15 0.98 
Baking/boiling 9.11%101.49 16.15 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.96 0.98 
No. 046 Creamy cream (basic) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 57.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 16.02 15.99 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 12.01 8.89 
4Vanilla powder99.855.15 5.14 0.30 0.30 
5Cognac or dessert wine—  1.72 —   0.10 —   
Total13.8 86.2 1016.69 876.65 58.45 50.40 
Losses 1.9%16.65 0.96 
Output14.0 86.0 1000.00 860.00 57.49 49.44 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 0.56 0.48 
Baking/boiling -0.26%-2.65 -0.15 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 0.56 0.48 
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 31.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 13.19 13.17 
3Starch syrup78.0 103.34 80.61 3.29 2.57 
4Agar (E406)85.0 10.34 8.79 0.33 0.28 
5Essence—  3.10 —   0.10 —   
6Sign up
7Food paint—  1.00 —   0.032—   
Total50.0 50.0 1010.08 505.04 32.16 16.08 
Losses 1.0%5.04 0.16 
Output50.0 50.0 1000.00 500.00 31.84 15.92 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.16 0.080
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.16 0.080
№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 23.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 10.50 10.48 
3Flour, premium85.5 356.18 304.53 8.50 7.27 
4Potato starch80.0 87.95 70.36 2.10 1.68 
5Essence—  4.40 —   0.11 —   
Total37.6 62.4 1621.13 1011.83 38.71 24.16 
Losses 7.1%71.83 1.72 
Output6.0 94.0 1000.00 940.00 23.88 22.44 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 1.37 0.86 
Baking/boiling 33.6%525.38 12.54 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.91 0.86 
Consolidated recipe, k=1.026983
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 795.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up66.0 215.60 142.30 221.42 146.14 
2Granulated sugar99.85204.81 204.51 210.34 210.02 
3Melange27.0 183.26 49.48 188.21 50.82 
4Water—  104.99 —   107.82 —   
5Flour, premium85.5 89.06 76.15 91.47 78.20 
6Sign up84.0 30.03 25.23 30.84 25.91 
7Powdered sugar99.8523.98 23.94 24.62 24.59 
8Potato starch80.0 21.99 17.59 22.58 18.07 
9Cocoa powder [Skurikhin]95.0 14.37 13.65 14.76 14.02 
10Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.01 8.89 12.34 9.13 
11Sign up—  7.73 —   7.94 —   
12Starch syrup78.0 3.29 2.57 3.38 2.64 
13Essence—  1.20 —   1.23 —   
14Agar (E406)85.0 0.33 0.28 0.34 0.29 
15Essence of rum—  0.31 —   0.31 —   
16Sign up99.850.30 0.30 0.30 0.30 
17Citric acid (E330)98.0 0.0660.0640.0670.066
18Food paint—  0.032—   0.033—   
Total913.36 564.94 938.00 580.18 
Total phase loss 3.5%19.57 
Other losses 2.6%15.24 
General losses 6.0%34.81 
Output68.5 795.90 545.37 795.90 545.37 
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