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All groups → All products → Waffles → No. 223 Wafers Dnieper → No. 223 → Consolidated recipe

Consolidated recipe No. 223 Wafers Dnieper

No. 223
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 680.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream filling	98.5	400.00	393.88	272.04	267.88
3	Leaf waffles on yolks	97.5	200.00	195.00	136.02	132.62
	Total	1.8 98.2	1000.00	982.32	680.10	668.07
	Output	1.8 98.2	1000.00	982.32		668.07

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Chocolate filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 272.04 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Hydro fat	99.7	367.31	366.21	99.92	99.62
3	Whole milk powder	95.0	83.26	79.09	22.65	21.52
4	Cocoa powder [Skurikhin]	95.0	40.65	38.62	11.06	10.51
5	Alcohol	—	8.33	—	2.26	—
6	Sign up
7	Phosphatides	98.5	5.39	5.31	1.47	1.44
	Total	1.6 98.4	1003.01	986.56	272.86	268.38
	Losses 0.3%			2.96		0.81
	Output	1.6 98.4	1000.00	983.60	272.04	267.58
	Losses before baking/boiling, shrinkage 0.15%	98.4	1.50	1.48	0.41	0.40
	Losses after baking/boiling, shrinkage 0.15%	98.4	1.50	1.48	0.41	0.40

Cream filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 272.04 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Hydro fat	99.7	336.88	335.87	91.65	91.37
3	Whole milk powder	95.0	76.36	72.54	20.77	19.73
4	Alcohol	—	7.64	—	2.08	—
5	Vanilla powder	99.85	7.64	7.62	2.08	2.07
6	Sign up
7	Crumb of the same product	98.2	120.38	118.25	32.75	32.17
	Total	1.5 98.5	1003.01	987.66	272.86	268.68
	Losses 0.3%			2.96		0.81
	Output	1.5 98.5	1000.00	984.69	272.04	267.88
	Losses before baking/boiling, shrinkage 0.15%	98.5	1.50	1.48	0.41	0.40
	Losses after baking/boiling, shrinkage 0.15%	98.5	1.50	1.48	0.41	0.40

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 136.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	16.59	7.63
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.83	0.41
4	Salt	96.5	6.10	5.89	0.83	0.80
	Total	18.2 81.8	1353.95	1107.95	184.16	150.70
	Losses 12.0%			132.95		18.08
	Output	2.5 97.5	1000.00	975.00	136.02	132.62
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	11.05	9.04
	Baking/boiling 16.07%		204.53		27.82
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	9.27	9.04

Consolidated recipe, k=1.011836
#	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 680.1 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	255.43	255.04	267.96	267.56	271.13	270.72
2	Hydro fat	99.7	191.57	190.99	200.97	200.37	203.35	202.74
3	Flour, premium	85.5	165.91	141.86	174.06	148.82	176.12	150.58
4	Whole milk powder	95.0	43.42	41.25	45.55	43.28	46.09	43.79
5	Raw egg yolk	46.0	16.59	7.63	17.41	8.01	17.61	8.10
6	Sign up	95.0	11.06	10.51	11.60	11.02	11.74	11.15
7	Alcohol	—	4.34	—	4.56	—	4.61	—
8	Vanilla powder	99.85	4.34	4.34	4.56	4.55	4.61	4.60
9	Phosphatides	98.5	2.81	2.77	2.95	2.90	2.98	2.94
10	Baking soda (E500(ii))	50.0	0.83	0.41	0.87	0.44	0.88	0.44
11	Sign up	96.5	0.83	0.80	0.87	0.84	0.88	0.85
12	Crumb of the same product	98.2	32.75	32.17	—	—	—	—
	Total		729.88	687.77	731.34	687.77	740.00	695.91
	Total phase loss 2.9%					19.70
	Other losses 1.2%							8.14
	General losses 4.0%							27.84
	Output	98.2	680.10	668.07	680.10	668.07	680.10	668.07

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Recipe on No. 223 Wafers Dnieper contained in handbooks:

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

Consolidated recipe No. 223 Wafers Dnieper

Recipe on No. 223 Wafers Dnieper contained in handbooks:

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