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All groups → All products → Waffles → # 249 Wafers Papardes Zieds → No. 249 → Consolidated recipe

Consolidated recipe # 249 Wafers Papardes Zieds

No. 249
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sheet wafers	97.5	200.00	195.00	18.68	18.21
	Total	2.6 97.4	1000.00	973.67	93.40	90.94
	Output	2.6 97.4	1000.00	973.67		90.94

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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 74.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	221.14	220.47	16.52	16.47
3	Whole milk powder	95.0	118.47	112.54	8.85	8.41
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.98	66.34	5.90	4.96
5	Cocoaella	94.0	63.18	59.39	4.72	4.44
6	Sign up
7	Crumb of the same product	97.4	118.47	115.35	8.85	8.62
	Total	2.7 97.3	1003.01	976.27	74.94	72.95
	Losses 0.3%			2.93		0.22
	Output	2.7 97.3	1000.00	973.34	74.72	72.73
	Losses before baking/boiling, shrinkage 0.15%	97.3	1.50	1.46	0.11	0.11
	Losses after baking/boiling, shrinkage 0.15%	97.3	1.50	1.46	0.11	0.11

Sheet wafers recipe for "Papardes Zied" waffles
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Corn starch	87.0	45.06	39.20	0.84	0.73
3	Vegetable oil	100.0	13.40	13.40	0.25	0.25
4	Baking soda (E500(ii))	50.0	6.09	3.04	0.11	0.057
5	Salt	96.5	6.09	5.88	0.11	0.11
6	Sign up
	Total	14.4 85.6	1293.72	1107.95	24.17	20.70
	Losses 12.0%			132.95		2.48
	Output	2.5 97.5	1000.00	975.00	18.68	18.21
	Losses before baking/boiling, shrinkage 6.0%	85.6	77.62	66.48	1.45	1.24
	Baking/boiling 12.16%		147.92		2.76
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	1.27	1.24

Consolidated recipe, k=1.011606
#	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 93.4 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	29.51	29.46	32.50	32.45	32.87	32.82
2	Flour, premium	85.5	22.75	19.45	25.05	21.42	25.34	21.67
3	Confectionery fat	99.7	16.52	16.47	18.20	18.14	18.41	18.35
4	Whole milk powder	95.0	8.85	8.41	9.75	9.26	9.86	9.37
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.90	4.96	6.50	5.46	6.57	5.52
6	Sign up	94.0	4.72	4.44	5.20	4.89	5.26	4.94
7	Corn starch	87.0	0.84	0.73	0.93	0.81	0.94	0.82
8	Vanilla powder	99.85	0.59	0.59	0.65	0.65	0.66	0.66
9	Vegetable oil	100.0	0.25	0.25	0.28	0.28	0.28	0.28
10	Baking soda (E500(ii))	50.0	0.11	0.057	0.13	0.063	0.13	0.063
11	Sign up	96.5	0.11	0.11	0.13	0.12	0.13	0.12
12	Lecithin (E322(i))	98.5	0.10	0.10	0.11	0.11	0.11	0.11
13	Crumb of the same product	97.4	8.85	8.62	—	—	—	—
	Total		99.11	93.64	99.41	93.64	100.56	94.73
	Total phase loss 2.9%					2.70
	Other losses 1.1%							1.09
	General losses 4.0%							3.79
	Output	97.4	93.40	90.94	93.40	90.94	93.40	90.94

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Recipe on # 249 Wafers Papardes Zieds contained in handbooks:

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

Consolidated recipe # 249 Wafers Papardes Zieds

Recipe on # 249 Wafers Papardes Zieds contained in handbooks:

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