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All groups → All products → Waffles → No. 248 Waffles Nut glaze chocolate → No. 248 → Consolidated recipe

Consolidated recipe No. 248 Waffles Nut glaze chocolate

No. 248
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 926.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.19300.00 297.57 278.07 275.82 
3Leaf waffles on yolks97.5 175.00 170.62 162.21 158.15 
Total1.2 98.8 1000.00 988.36 926.90 916.11 
Output1.2 98.8 1000.00 988.36 916.11 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 486.62 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 91.52 91.52 44.54 44.54 
3Crumb of the same product98.8 62.24 61.51 30.29 29.93 
Total0.92 99.081025.64 1016.20 499.10 494.50 
Losses 2.5%25.40 12.36 
Output0.92 99.081000.00 990.79 486.62 482.14 
Losses before baking/boiling, shrinkage 1.25%99.0812.82 12.70 6.24 6.18 
Losses after baking/boiling, shrinkage 1.25%99.0812.82 12.70 6.24 6.18 
Chocolate glaze for waffles "Walnut glazed with chocolate"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 278.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 103.00 103.00 28.64 28.64 
Total0.81 99.191030.93 1022.58 286.67 284.35 
Losses 3.0%30.68 8.53 
Output0.81 99.191000.00 991.90 278.07 275.82 
Losses before baking/boiling, shrinkage 1.5001%99.1915.46 15.34 4.30 4.27 
Losses after baking/boiling, shrinkage 1.5001%99.1915.46 15.34 4.30 4.27 
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 162.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 19.79 9.10 
3Baking soda (E500(ii))50.0 6.10 3.05 0.99 0.49 
4Salt96.5 6.10 5.89 0.99 0.95 
Total18.2 81.8 1353.95 1107.95 219.62 179.72 
Losses 12.0%132.95 21.57 
Output2.5 97.5 1000.00 975.00 162.21 158.15 
Losses before baking/boiling, shrinkage 6.0%81.8 81.24 66.48 13.18 10.78 
Baking/boiling 16.07%204.53 33.18 
Losses after baking/boiling, shrinkage 6.0%97.5 68.18 66.48 11.06 10.78 
Consolidated recipe, k=1.016708
#

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 926.9 kg finished product
in kind
in solids
in kind
in solids
in kind
in solids
1Sign up99.0 424.28 420.03 437.95 433.57 445.27 440.82 
2Chocolate glaze [Skurikhin]99.1 258.03 255.71 266.35 263.95 270.80 268.36 
3Flour, premium85.5 197.86 169.17 204.23 174.62 207.65 177.54 
4Cocoa-butter [cocoa butter]100.0 73.18 73.18 75.54 75.54 76.80 76.80 
5Raw egg yolk46.0 19.79 9.10 20.42 9.39 20.76 9.55 
6Sign up50.0 0.99 0.49 1.02 0.51 1.04 0.52 
7Salt96.5 0.99 0.95 1.02 0.99 1.04 1.00 
8Crumb of the same product98.8 30.29 29.93 —   —   —   —   
Total1005.39 958.57 1006.54 958.57 1023.35 974.59 
Total phase loss 4.4%42.46 
Other losses 1.6%16.02 
General losses 6.0%58.48 
Output98.8 926.90 916.11 926.90 916.11 926.90 916.11 
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