To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Waffles → No. 240 Waffles Moscow → No. 240 → Consolidated recipe

Consolidated recipe: No. 240 Waffles Moscow

No. 240
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 715 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Milk filling	98.8	400.00	395.29	286.00	282.64
3	Leaf waffles on yolks	97.5	200.00	195.00	143.00	139.42
	Total	1.3 98.7	1000.00	987.23	715.00	705.87
	Output	1.3 98.7	1000.00	987.23		705.87

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Chocolate filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 286 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	307.69	306.76	88.00	87.73
3	Cocoa powder [Skurikhin]	95.0	46.81	44.47	13.39	12.72
4	Vanilla essence	—	2.10	—	0.60	—
5	Crumb of the same product	98.7	120.45	118.91	34.45	34.01
	Total	0.77 99.23	1003.01	995.31	286.86	284.66
	Losses 0.3%			2.99		0.85
	Output	0.77 99.23	1000.00	992.33	286.00	283.81
	Losses before baking/boiling, shrinkage 0.15%	99.23	1.50	1.49	0.43	0.43
	Losses after baking/boiling, shrinkage 0.15%	99.23	1.50	1.49	0.43	0.43

Milk filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 286 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	397.73	396.54	113.75	113.41
3	Dry cream	94.0	120.52	113.29	34.47	32.40
4	Vanilla essence	—	2.65	—	0.76	—
	Total	1.2 98.8	1003.01	991.21	286.86	283.49
	Losses 0.3%			2.97		0.85
	Output	1.2 98.8	1000.00	988.24	286.00	282.64
	Losses before baking/boiling, shrinkage 0.15%	98.8	1.50	1.49	0.43	0.43
	Losses after baking/boiling, shrinkage 0.15%	98.8	1.50	1.49	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 143 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	17.44	8.02
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.87	0.44
4	Salt	96.5	6.10	5.89	0.87	0.84
	Total	18.2 81.8	1353.95	1107.95	193.62	158.44
	Losses 12.0%			132.95		19.01
	Output	2.5 97.5	1000.00	975.00	143.00	139.42
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	11.62	9.51
	Baking/boiling 16.07%		204.53		29.25
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	9.75	9.51

Consolidated recipe, k=1.011966
#	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 715 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	288.31	287.87	302.46	302.01	306.08	305.62
2	Confectionery fat	99.7	201.75	201.14	211.66	211.02	214.19	213.55
3	Flour, premium	85.5	174.43	149.14	182.99	156.46	185.18	158.33
4	Dry cream	94.0	34.47	32.40	36.16	33.99	36.60	34.40
5	Raw egg yolk	46.0	17.44	8.02	18.30	8.42	18.52	8.52
6	Sign up	95.0	13.39	12.72	14.05	13.34	14.21	13.50
7	Vanilla essence	—	1.36	—	1.43	—	1.44	—
8	Baking soda (E500(ii))	50.0	0.87	0.44	0.91	0.46	0.93	0.46
9	Salt	96.5	0.87	0.84	0.91	0.88	0.93	0.89
10	Crumb of the same product	98.7	34.45	34.01	—	—	—	—
	Total		767.34	726.58	768.88	726.58	778.08	735.28
	Total phase loss 2.9%					20.72
	Other losses 1.2%							8.69
	General losses 4.0%							29.41
	Output	98.7	715.00	705.87	715.00	705.87	715.00	705.87

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.	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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 240 Waffles Moscow contained in handbooks:

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

Consolidated recipe: No. 240 Waffles Moscow

Recipe on No. 240 Waffles Moscow contained in handbooks:

calculations, forms, documents: