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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 13.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Milk filling	98.8	400.00	395.29	5.52	5.46
3	Leaf waffles on yolks	97.5	200.00	195.00	2.76	2.69
	Total	1.3 98.7	1000.00	987.23	13.80	13.62
	Output	1.3 98.7	1000.00	987.23		13.62

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Chocolate filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	307.69	306.76	1.70	1.69
3	Cocoa powder [Skurikhin]	95.0	46.81	44.47	0.26	0.25
4	Vanilla essence	—	2.10	—	0.012	—
5	Crumb of the same product	98.7	120.45	118.91	0.66	0.66
	Total	0.77 99.23	1003.01	995.31	5.54	5.49
	Losses 0.3%			2.99		0.016
	Output	0.77 99.23	1000.00	992.33	5.52	5.48
	Losses before baking/boiling, shrinkage 0.15%	99.23	1.50	1.49	0.008	0.008
	Losses after baking/boiling, shrinkage 0.15%	99.23	1.50	1.49	0.008	0.008

Milk filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	397.73	396.54	2.20	2.19
3	Dry cream	94.0	120.52	113.29	0.67	0.63
4	Vanilla essence	—	2.65	—	0.015	—
	Total	1.2 98.8	1003.01	991.21	5.54	5.47
	Losses 0.3%			2.97		0.016
	Output	1.2 98.8	1000.00	988.24	5.52	5.46
	Losses before baking/boiling, shrinkage 0.15%	98.8	1.50	1.49	0.008	0.008
	Losses after baking/boiling, shrinkage 0.15%	98.8	1.50	1.49	0.008	0.008

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 2.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	0.34	0.15
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.017	0.008
4	Salt	96.5	6.10	5.89	0.017	0.016
	Total	18.2 81.8	1353.95	1107.95	3.74	3.06
	Losses 12.0%			132.95		0.37
	Output	2.5 97.5	1000.00	975.00	2.76	2.69
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	0.22	0.18
	Baking/boiling 16.07%		204.53		0.56
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	0.19	0.18

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 13.8 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	5.56	5.56	5.84	5.83	5.91	5.90
2	Confectionery fat	99.7	3.89	3.88	4.09	4.07	4.13	4.12
3	Flour, premium	85.5	3.37	2.88	3.53	3.02	3.57	3.06
4	Dry cream	94.0	0.67	0.63	0.70	0.66	0.71	0.66
5	Raw egg yolk	46.0	0.34	0.15	0.35	0.16	0.36	0.16
6	Sign up	95.0	0.26	0.25	0.27	0.26	0.27	0.26
7	Vanilla essence	—	0.026	—	0.028	—	0.028	—
8	Baking soda (E500(ii))	50.0	0.017	0.008	0.018	0.009	0.018	0.009
9	Salt	96.5	0.017	0.016	0.018	0.017	0.018	0.017
10	Crumb of the same product	98.7	0.66	0.66	—	—	—	—
	Total		14.81	14.02	14.84	14.02	15.02	14.19
	Total phase loss 2.9%					0.40
	Other losses 1.2%							0.17
	General losses 4.0%							0.57
	Output	98.7	13.80	13.62	13.80	13.62	13.80	13.62

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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:

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