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All groups → All products → Waffles → No. 229 Carnival Waffles → No. 229 → Consolidated recipe

Consolidated recipe: No. 229 Carnival Waffles

No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.1 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	14.42	14.06
	Total	1.5 98.5	1000.00	984.75	72.10	71.00
	Output	1.5 98.5	1000.00	984.75		71.00

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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 57.68 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	291.57	290.70	16.82	16.77
3	Whole milk powder	95.0	65.38	62.11	3.77	3.58
4	Roasted cashew kernels [2]	97.5	44.18	43.07	2.55	2.48
5	Coffee paste	95.0	36.67	34.83	2.11	2.01
6	Sign up
7	Essence coffee	—	1.10	—	0.064	—
8	Crumb of the same product	98.5	120.16	118.33	6.93	6.83
	Total	1.3 98.7	1003.01	990.16	57.85	57.11
	Losses 0.3%			2.97		0.17
	Output	1.3 98.7	1000.00	987.19	57.68	56.94
	Losses before baking/boiling, shrinkage 0.15%	98.7	1.50	1.49	0.087	0.086
	Losses after baking/boiling, shrinkage 0.15%	98.7	1.50	1.49	0.087	0.086

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 14.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	1.76	0.81
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.088	0.044
4	Salt	96.5	6.10	5.89	0.088	0.085
	Total	18.2 81.8	1353.95	1107.95	19.52	15.98
	Losses 12.0%			132.95		1.92
	Output	2.5 97.5	1000.00	975.00	14.42	14.06
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	1.17	0.96
	Baking/boiling 16.07%		204.53		2.95
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	0.98	0.96

Consolidated recipe, k=1.011901
#	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 72.1 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	25.48	25.44	28.11	28.06	28.44	28.40
2	Flour, premium	85.5	17.59	15.04	19.40	16.59	19.63	16.79
3	Confectionery fat	99.7	16.82	16.77	18.55	18.49	18.77	18.71
4	Whole milk powder	95.0	3.77	3.58	4.16	3.95	4.21	4.00
5	Roasted cashew kernels [2]	97.5	2.55	2.48	2.81	2.74	2.84	2.77
6	Sign up	95.0	2.11	2.01	2.33	2.22	2.36	2.24
7	Raw egg yolk	46.0	1.76	0.81	1.94	0.89	1.96	0.90
8	Cognac	—	0.12	—	0.14	—	0.14	—
9	Baking soda (E500(ii))	50.0	0.088	0.044	0.10	0.048	0.10	0.049
10	Salt	96.5	0.088	0.085	0.10	0.094	0.10	0.095
11	Sign up	—	0.064	—	0.070	—	0.071	—
12	Crumb of the same product	98.5	6.93	6.83	—	—	—	—
	Total		77.38	73.09	77.70	73.09	78.63	73.96
	Total phase loss 2.9%					2.09
	Other losses 1.2%							0.87
	General losses 4.0%							2.96
	Output	98.5	72.10	71.00	72.10	71.00	72.10	71.00

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg yolk	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	Yes	roasted cashew kernels	no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 229 Carnival Waffles contained in handbooks:

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

Consolidated recipe: No. 229 Carnival Waffles

Recipe on No. 229 Carnival Waffles contained in handbooks:

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