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All groups → All products → Waffles → No. 237 Honey Waffles → No. 237 → Consolidated recipe

Consolidated recipe No. 237 Honey Waffles

No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 506.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sheet wafers	97.5	200.00	195.00	101.32	98.79
	Total	2.7 97.3	1000.00	973.39	506.60	493.12
	Output	2.7 97.3	1000.00	973.39		493.12

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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 405.28 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	365.92	364.83	148.30	147.86
3	Natural honey	78.0	92.53	72.18	37.50	29.25
4	Citric acid (E330)	98.0	1.89	1.85	0.77	0.75
5	Essence honey	—	0.88	—	0.36	—
6	Sign up
7	Crumb of the same product	97.3	120.29	117.09	48.75	47.45
	Total	2.7 97.3	1003.01	975.92	406.50	395.52
	Losses 0.3%			2.93		1.19
	Output	2.7 97.3	1000.00	972.99	405.28	394.33
	Losses before baking/boiling, shrinkage 0.15%	97.3	1.50	1.46	0.61	0.59
	Losses after baking/boiling, shrinkage 0.15%	97.3	1.50	1.46	0.61	0.59

Sheet wafers recipe for honey waffles
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	12.36	5.69
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.62	0.31
4	Salt	96.5	6.10	5.89	0.62	0.60
5	Yellow paint	—	0.073	—	0.007	—
	Total	18.2 81.8	1354.03	1107.95	137.19	112.26
	Losses 12.0%			132.95		13.47
	Output	2.5 97.5	1000.00	975.00	101.32	98.79
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	8.23	6.74
	Baking/boiling 16.08%		204.60		20.73
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	6.91	6.74

Consolidated recipe, k=1.011598
#	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 506.6 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	170.46	170.21	188.03	187.75	190.22	189.93
2	Confectionery fat	99.7	148.30	147.86	163.59	163.10	165.49	164.99
3	Flour, premium	85.5	123.59	105.67	136.33	116.56	137.91	117.91
4	Natural honey	78.0	37.50	29.25	41.37	32.27	41.85	32.64
5	Raw egg yolk	46.0	12.36	5.69	13.63	6.27	13.79	6.34
6	Sign up	98.0	0.77	0.75	0.85	0.83	0.86	0.84
7	Baking soda (E500(ii))	50.0	0.62	0.31	0.68	0.34	0.69	0.34
8	Salt	96.5	0.62	0.60	0.68	0.66	0.69	0.67
9	Essence honey	—	0.36	—	0.39	—	0.40	—
10	Vanilla essence	—	0.36	—	0.39	—	0.40	—
11	Sign up	—	0.007	—	0.008	—	0.008	—
12	Crumb of the same product	97.3	48.75	47.45	—	—	—	—
	Total		543.69	507.78	545.96	507.78	552.29	513.67
	Total phase loss 2.9%					14.66
	Other losses 1.1%							5.89
	General losses 4.0%							20.55
	Output	97.3	506.60	493.12	506.60	493.12	506.60	493.12

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Recipe on No. 237 Honey Waffles contained in handbooks:

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

Consolidated recipe No. 237 Honey Waffles

Recipe on No. 237 Honey Waffles contained in handbooks:

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