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All groups → All products → Waffles → No. 252 Cooling waffles → No. 252 → Consolidated recipe

Consolidated recipe No. 252 Cooling waffles

No. 252
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 412.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Leaf waffles on yolks	97.5	200.00	195.00	82.50	80.44
	Total	2.3 97.7	1000.00	977.02	412.50	403.02
	Output	2.3 97.7	1000.00	977.02		403.02

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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 330 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	276.10	275.68	91.11	90.98
3	Glucose	91.0	141.36	128.64	46.65	42.45
4	Whole milk powder	95.0	84.76	80.52	27.97	26.57
5	Mint essence	—	1.24	—	0.41	—
6	Sign up
7	Crumb of the same product	97.7	120.38	117.61	39.72	38.81
	Total	2.2 97.8	1003.01	980.47	330.99	323.56
	Losses 0.3%			2.94		0.97
	Output	2.2 97.8	1000.00	977.53	330.00	322.59
	Losses before baking/boiling, shrinkage 0.15%	97.8	1.50	1.47	0.50	0.49
	Losses after baking/boiling, shrinkage 0.15%	97.8	1.50	1.47	0.50	0.49

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 82.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	10.06	4.63
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.50	0.25
4	Salt	96.5	6.10	5.89	0.50	0.49
	Total	18.2 81.8	1353.95	1107.95	111.70	91.41
	Losses 12.0%			132.95		10.97
	Output	2.5 97.5	1000.00	975.00	82.50	80.44
	Losses before baking/boiling, shrinkage 6.0%	81.8	81.24	66.48	6.70	5.48
	Baking/boiling 16.07%		204.53		16.87
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	5.62	5.48

Consolidated recipe, k=1.011696
#	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 412.5 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.7	124.82	124.45	137.70	137.29	139.31	138.90
2	Flour, premium	85.5	100.63	86.04	111.02	94.92	112.31	96.03
3	Powdered sugar	99.85	91.11	90.98	100.51	100.36	101.69	101.54
4	Glucose	91.0	46.65	42.45	51.46	46.83	52.06	47.38
5	Whole milk powder	95.0	27.97	26.57	30.86	29.31	31.22	29.66
6	Sign up	46.0	10.06	4.63	11.10	5.11	11.23	5.17
7	Baking soda (E500(ii))	50.0	0.50	0.25	0.56	0.28	0.56	0.28
8	Salt	96.5	0.50	0.49	0.56	0.54	0.56	0.54
9	Mint essence	—	0.41	—	0.45	—	0.46	—
10	Citric acid (E330)	98.0	0.30	0.29	0.33	0.33	0.34	0.33
11	Crumb of the same product	97.7	39.72	38.81	—	—	—	—
	Total		442.69	414.96	444.55	414.96	449.75	419.82
	Total phase loss 2.9%					11.94
	Other losses 1.2%							4.85
	General losses 4.0%							16.79
	Output	97.7	412.50	403.02	412.50	403.02	412.50	403.02

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Recipe on No. 252 Cooling waffles contained in handbooks:

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

Consolidated recipe No. 252 Cooling waffles

Recipe on No. 252 Cooling waffles contained in handbooks:

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