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All groups → All products → Waffles → No. 250 Wafers Pereyaslavsky → No. 250 → Consolidated recipe

Consolidated recipe No. 250 Wafers Pereyaslavsky

No. 250
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 910.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Wafer sheets	97.5	200.00	195.00	182.14	177.59
	Total	0.93 99.07	1000.00	990.75	910.70	902.27
	Output	0.93 99.07	1000.00	990.75		902.27

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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 728.56 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Hydro fat	99.7	348.08	347.03	253.60	252.83
3	Citric acid (E330)	98.0	4.83	4.74	3.52	3.45
4	Essence	—	2.29	—	1.67	—
5	Crumb of the same product	99.07	120.42	119.31	87.73	86.92
	Total	0.53 99.47	1003.01	997.68	730.75	726.87
	Losses 0.3%			2.99		2.18
	Output	0.53 99.47	1000.00	994.68	728.56	724.69
	Losses before baking/boiling, shrinkage 0.15%	99.47	1.50	1.50	1.10	1.09
	Losses after baking/boiling, shrinkage 0.15%	99.47	1.50	1.50	1.10	1.09

Wafer sheets
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 182.14 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	109.78	50.50	19.99	9.20
3	Baking soda (E500(ii))	50.0	6.10	3.05	1.11	0.56
4	Salt	96.5	6.10	5.89	1.11	1.07
5	Phosphatides	98.5	5.73	5.65	1.04	1.03
6	Sign up
7	Paint red	—	0.17	—	0.031	—
	Total	17.8 82.2	1347.84	1107.95	245.50	201.80
	Losses 12.0%			132.95		24.22
	Output	2.5 97.5	1000.00	975.00	182.14	177.59
	Losses before baking/boiling, shrinkage 5.9999%	82.2	80.87	66.48	14.73	12.11
	Baking/boiling 15.69%		198.79		36.21
	Losses after baking/boiling, shrinkage 5.9999%	97.5	68.18	66.48	12.42	12.11

Consolidated recipe, k=1.012058
#	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 910.7 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	384.24	383.66	423.91	423.28	429.02	428.38
2	Hydro fat	99.7	253.60	252.83	279.78	278.94	283.16	282.31
3	Flour, premium	85.5	222.16	189.95	245.10	209.56	248.06	212.09
4	Raw egg yolk	46.0	19.99	9.20	22.06	10.15	22.33	10.27
5	Citric acid (E330)	98.0	3.52	3.45	3.89	3.81	3.93	3.85
6	Sign up	—	1.67	—	1.84	—	1.86	—
7	Baking soda (E500(ii))	50.0	1.11	0.56	1.23	0.61	1.24	0.62
8	Salt	96.5	1.11	1.07	1.23	1.18	1.24	1.20
9	Phosphatides	98.5	1.04	1.03	1.15	1.13	1.17	1.15
10	Yellow paint	—	0.042	—	0.047	—	0.047	—
11	Sign up	—	0.031	—	0.034	—	0.035	—
12	Crumb of the same product	99.07	87.73	86.92	—	—	—	—
	Total		976.25	928.67	980.27	928.67	992.09	939.87
	Total phase loss 2.8%					26.40
	Other losses 1.2%							11.20
	General losses 4.0%							37.59
	Output	99.07	910.70	902.27	910.70	902.27	910.70	902.27

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Recipe on No. 250 Wafers Pereyaslavsky contained in handbooks:

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

Consolidated recipe No. 250 Wafers Pereyaslavsky

Recipe on No. 250 Wafers Pereyaslavsky contained in handbooks:

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