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All groups → All products → Waffles → №232 Wafers Forest byl → No. 232 → Consolidated recipe

Consolidated recipe: №232 Wafers Forest byl

No. 232
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 931.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Leaf wafers with melange sugar phosphatides	97.5	260.00	253.50	242.19	236.14
	Total	11.0 89.0	1000.00	889.90	931.50	828.94
	Output	11.0 89.0	1000.00	889.90		828.94

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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 689.31 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	450.00	449.33	310.19	309.72
3	Raspberry podvarka	69.0	390.15	269.20	268.94	185.57
4	Crumb of the same product	89.0	122.00	108.57	84.10	74.84
	Total	38.6 61.4	1422.14	873.10	980.30	601.83
	Losses 1.5%			13.10		9.03
	Output	14.0 86.0	1000.00	860.00	689.31	592.81
	Losses before baking/boiling, shrinkage 0.75%	61.4	10.67	6.55	7.35	4.51
	Baking/boiling 28.61%		403.86		278.38
	Losses after baking/boiling, shrinkage 0.75%	86.0	7.61	6.55	5.25	4.51

Leaf wafers with melange sugar phosphatides basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 242.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	94.23	25.44	22.82	6.16
3	Granulated sugar	99.85	34.01	33.96	8.24	8.23
4	Vegetable oil	100.0	7.33	7.33	1.78	1.78
5	Baking soda (E500(ii))	50.0	5.89	2.94	1.43	0.71
6	Sign up
7	Phosphatides	98.5	5.05	4.97	1.22	1.20
	Total	18.2 81.8	1354.29	1107.95	328.00	268.34
	Losses 12.0%			132.95		32.20
	Output	2.5 97.5	1000.00	975.00	242.19	236.14
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.26	66.48	19.68	16.10
	Baking/boiling 16.09%		204.85		49.61
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	16.51	16.10

Consolidated recipe, k=1.013427
#	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 931.5 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	318.43	317.95	348.39	347.87	353.07	352.54
2	Apple puree [GOST]	10.0	317.07	31.71	346.91	34.69	351.57	35.16
3	Flour, premium	85.5	291.09	248.88	318.48	272.30	322.75	275.95
4	Raspberry podvarka	69.0	268.94	185.57	294.24	203.03	298.19	205.75
5	Melange	27.0	22.82	6.16	24.97	6.74	25.30	6.83
6	Sign up	100.0	1.78	1.78	1.94	1.94	1.97	1.97
7	Baking soda (E500(ii))	50.0	1.43	0.71	1.56	0.78	1.58	0.79
8	Salt	96.5	1.43	1.38	1.56	1.51	1.58	1.53
9	Phosphatides	98.5	1.22	1.20	1.34	1.32	1.36	1.34
10	Crumb of the same product	89.0	84.10	74.84	—	—	—	—
	Total		1308.29	870.17	1339.39	870.17	1357.37	881.85
	Total phase loss 4.7%					41.23
	Other losses 1.3%							11.68
	General losses 6.0%							52.91
	Output	89.0	931.50	828.94	931.50	828.94	931.50	828.94

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	melange	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.	no data		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 №232 Wafers Forest byl contained in handbooks:

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

Consolidated recipe: №232 Wafers Forest byl

Recipe on №232 Wafers Forest byl contained in handbooks:

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