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All groups → All products → Waffles → №218 Oriental Waffles → No. 218 → Consolidated recipe

Consolidated recipe №218 Oriental Waffles

No. 218
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Leaf waffles on yolks	97.5	200.00	195.00	7.84	7.64
	Total	3.8 96.2	1000.00	961.92	39.20	37.71
	Output	3.8 96.2	1000.00	961.92		37.71

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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 31.36 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	294.35	293.91	9.23	9.22
3	Whole milk powder	95.0	147.18	139.82	4.62	4.38
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	88.31	74.18	2.77	2.33
5	Cocoa powder [Skurikhin]	95.0	11.77	11.19	0.37	0.35
6	Sign up
7	Cinnamon	100.0	3.53	3.53	0.11	0.11
8	Vanilla essence	—	1.62	—	0.051	—
9	Crumb of the same product	96.2	120.68	116.09	3.78	3.64
	Total	4.1 95.9	1003.01	961.53	31.45	30.15
	Losses 0.3%			2.88		0.090
	Output	4.1 95.9	1000.00	958.64	31.36	30.06
	Losses before baking/boiling, shrinkage 0.15%	95.9	1.50	1.44	0.047	0.045
	Losses after baking/boiling, shrinkage 0.15%	95.9	1.50	1.44	0.047	0.045

Leaf waffles on yolks main (on premium flour)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	0.96	0.44
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.048	0.024
4	Salt	96.5	6.10	5.89	0.048	0.046
	Total	18.2 81.8	1353.95	1107.95	10.61	8.69
	Losses 12.0%			132.95		1.04
	Output	2.5 97.5	1000.00	975.00	7.84	7.64
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	0.64	0.52
	Baking/boiling 16.07%		204.53		1.60
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	0.53	0.52

Consolidated recipe, k=1.011285
#	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 39.2 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.7	10.15	10.12	11.20	11.17	11.33	11.30
2	Flour, premium	85.5	9.56	8.18	10.55	9.02	10.67	9.12
3	Powdered sugar	99.85	9.23	9.22	10.19	10.17	10.30	10.29
4	Whole milk powder	95.0	4.62	4.38	5.09	4.84	5.15	4.89
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.77	2.33	3.06	2.57	3.09	2.60
6	Sign up	46.0	0.96	0.44	1.06	0.49	1.07	0.49
7	Cocoa powder [Skurikhin]	95.0	0.37	0.35	0.41	0.39	0.41	0.39
8	Cognac	—	0.37	—	0.41	—	0.41	—
9	Cinnamon	100.0	0.11	0.11	0.12	0.12	0.12	0.12
10	Vanilla essence	—	0.051	—	0.056	—	0.057	—
11	Sign up	50.0	0.048	0.024	0.053	0.026	0.053	0.027
12	Salt	96.5	0.048	0.046	0.053	0.051	0.053	0.051
13	Crumb of the same product	96.2	3.78	3.64	—	—	—	—
	Total		42.07	38.84	42.24	38.84	42.72	39.28
	Total phase loss 2.9%					1.13
	Other losses 1.1%							0.44
	General losses 4.0%							1.57
	Output	96.2	39.20	37.71	39.20	37.71	39.20	37.71

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Recipe on №218 Oriental Waffles contained in handbooks:

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

Consolidated recipe №218 Oriental Waffles

Recipe on №218 Oriental Waffles contained in handbooks:

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