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All groups → All products → Waffles → No. 238 Waffles Almond → No. 238 → Consolidated recipe

Consolidated recipe No. 238 Waffles Almond

No. 238
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 357.1 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	71.42	69.63
	Total	0.9 99.1	1000.00	991.01	357.10	353.89
	Output	0.9 99.1	1000.00	991.01		353.89

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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 285.68 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	389.78	388.61	111.35	111.02
3	Citric acid (E330)	98.0	3.41	3.34	0.97	0.95
4	Almond essence	—	1.95	—	0.56	—
5	Phosphatides	98.5	0.29	0.29	0.084	0.082
6	Crumb of the same product
	Total	0.5 99.5	1003.01	998.00	286.54	285.11
	Losses 0.3%			2.99		0.86
	Output	0.5 99.5	1000.00	995.01	285.68	284.25
	Losses before baking/boiling, shrinkage 0.15%	99.5	1.50	1.50	0.43	0.43
	Losses after baking/boiling, shrinkage 0.15%	99.5	1.50	1.50	0.43	0.43

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 71.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	8.71	4.01
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.44	0.22
4	Salt	96.5	6.10	5.89	0.44	0.42
	Total	18.2 81.8	1353.95	1107.95	96.70	79.13
	Losses 12.0%			132.95		9.50
	Output	2.5 97.5	1000.00	975.00	71.42	69.63
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	5.80	4.75
	Baking/boiling 16.07%		204.53		14.61
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	4.87	4.75

Consolidated recipe, k=1.012065
#	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 357.1 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	139.19	138.98	153.55	153.32	155.41	155.17
2	Confectionery fat	99.7	111.35	111.02	122.84	122.48	124.33	123.95
3	Flour, premium	85.5	87.12	74.48	96.11	82.17	97.27	83.16
4	Raw egg yolk	46.0	8.71	4.01	9.61	4.42	9.73	4.47
5	Citric acid (E330)	98.0	0.97	0.95	1.07	1.05	1.09	1.07
6	Sign up	—	0.56	—	0.61	—	0.62	—
7	Baking soda (E500(ii))	50.0	0.44	0.22	0.48	0.24	0.49	0.24
8	Salt	96.5	0.44	0.42	0.48	0.46	0.49	0.47
9	Phosphatides	98.5	0.084	0.082	0.092	0.091	0.093	0.092
10	Crumb of the same product	99.1	34.38	34.07	—	—	—	—
	Total		383.24	364.24	384.86	364.24	389.50	368.63
	Total phase loss 2.8%					10.35
	Other losses 1.2%							4.39
	General losses 4.0%							14.75
	Output	99.1	357.10	353.89	357.10	353.89	357.10	353.89

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Recipe on No. 238 Waffles Almond contained in handbooks:

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

Consolidated recipe No. 238 Waffles Almond

Recipe on No. 238 Waffles Almond contained in handbooks:

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