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All groups → All products → Waffles → No. 241 Waffles Mint → No. 241 → Consolidated recipe

Consolidated recipe: No. 241 Waffles Mint

No. 241
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 443.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Leaf waffles on yolks97.5 200.00 195.00 88.64 86.42 
Total1.0 99.011000.00 990.11 443.20 438.82 
Output1.0 99.011000.00 990.11 438.82 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 354.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Hydro fat99.7 379.85 378.71 134.68 134.28 
3Citric acid (E330)98.0 4.47 4.38 1.58 1.55 
4Mint essence—  2.98 —   1.06 —   
5Crumb of the same product99.01119.17 117.99 42.25 41.83 
Total0.61 99.391003.01 996.88 355.63 353.45 
Losses 0.3%2.99 1.06 
Output0.61 99.391000.00 993.89 354.56 352.39 
Losses before baking/boiling, shrinkage 0.15%99.391.50 1.50 0.53 0.53 
Losses after baking/boiling, shrinkage 0.15%99.391.50 1.50 0.53 0.53 
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 88.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 10.81 4.97 
3Baking soda (E500(ii))50.0 6.10 3.05 0.54 0.27 
4Salt96.5 6.10 5.89 0.54 0.52 
Total18.2 81.8 1353.95 1107.95 120.01 98.21 
Losses 12.0%132.95 11.79 
Output2.5 97.5 1000.00 975.00 88.64 86.42 
Losses before baking/boiling, shrinkage 6.0%81.8 81.24 66.48 7.20 5.89 
Baking/boiling 16.07%204.53 18.13 
Losses after baking/boiling, shrinkage 6.0%97.5 68.18 66.48 6.04 5.89 
Consolidated recipe, k=1.012041
#

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 443.2 kg finished product
in kind
in solids
in kind
in solids
in kind
in solids
1Sign up99.85176.05 175.79 194.02 193.73 196.36 196.07 
2Hydro fat99.7 134.68 134.28 148.43 147.98 150.22 149.77 
3Flour, premium85.5 108.12 92.44 119.16 101.88 120.59 103.11 
4Raw egg yolk46.0 10.81 4.97 11.92 5.48 12.06 5.55 
5Citric acid (E330)98.0 1.58 1.55 1.75 1.71 1.77 1.73 
6Sign up—  1.06 —   1.16 —   1.18 —   
7Baking soda (E500(ii))50.0 0.54 0.27 0.60 0.30 0.60 0.30 
8Salt96.5 0.54 0.52 0.60 0.57 0.60 0.58 
9Crumb of the same product99.0142.25 41.83 —   —   —   —   
Total475.64 451.66 477.63 451.66 483.38 457.10 
Total phase loss 2.8%12.85 
Other losses 1.2%5.44 
General losses 4.0%18.28 
Output99.01443.20 438.82 443.20 438.82 443.20 438.82 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg yolkno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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