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All groups → All products → Waffles → No. 255 Waffles Roth Front → No. 255 → Consolidated recipe

Consolidated recipe: No. 255 Waffles Roth Front

No. 255
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 950 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Leaf waffles on yolks97.5 200.00 195.00 190.00 185.25 
Total2.1 97.9 1000.00 979.35 950.00 930.38 
Output2.1 97.9 1000.00 979.35 930.38 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 760 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 261.70 260.92 198.89 198.30 
3Roasted cashew kernels [2]97.5 130.65 127.39 99.30 96.81 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 51.63 43.37 39.24 32.96 
5Whole milk powder95.0 39.32 37.35 29.88 28.39 
6Sign up
7Crumb of the same product97.9 120.33 117.84 91.45 89.56 
Total2.0 98.0 1003.01 983.39 762.29 747.37 
Losses 0.3%2.95 2.24 
Output2.0 98.0 1000.00 980.44 760.00 745.13 
Losses before baking/boiling, shrinkage 0.15%98.0 1.50 1.48 1.14 1.12 
Losses after baking/boiling, shrinkage 0.15%98.0 1.50 1.48 1.14 1.12 
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 190 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 23.18 10.66 
3Baking soda (E500(ii))50.0 6.10 3.05 1.16 0.58 
4Salt96.5 6.10 5.89 1.16 1.12 
Total18.2 81.8 1353.95 1107.95 257.25 210.51 
Losses 12.0%132.95 25.26 
Output2.5 97.5 1000.00 975.00 190.00 185.25 
Losses before baking/boiling, shrinkage 6.0%81.8 81.24 66.48 15.44 12.63 
Baking/boiling 16.07%204.53 38.86 
Losses after baking/boiling, shrinkage 6.0%97.5 68.18 66.48 12.95 12.63 
Consolidated recipe, k=1.011758
#

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 950 kg finished product
in kind
in solids
in kind
in solids
in kind
in solids
1Sign up99.85301.81 301.36 332.94 332.44 336.86 336.35 
2Flour, premium85.5 231.76 198.15 255.66 218.59 258.67 221.16 
3Confectionery fat99.7 198.89 198.30 219.41 218.75 221.99 221.32 
4Roasted cashew kernels [2]97.5 99.30 96.81 109.54 106.80 110.83 108.05 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.24 32.96 43.28 36.36 43.79 36.78 
6Sign up95.0 29.88 28.39 32.96 31.31 33.35 31.68 
7Raw egg yolk46.0 23.18 10.66 25.57 11.76 25.87 11.90 
8Vanilla essence—  1.72 —   1.90 —   1.92 —   
9Baking soda (E500(ii))50.0 1.16 0.58 1.28 0.64 1.29 0.65 
10Salt96.5 1.16 1.12 1.28 1.23 1.29 1.25 
11Crumb of the same product97.9 91.45 89.56 —   —   —   —   
Total1019.54 957.89 1023.81 957.89 1035.85 969.15 
Total phase loss 2.9%27.50 
Other losses 1.2%11.26 
General losses 4.0%38.77 
Output97.9 950.00 930.38 950.00 930.38 950.00 930.38 
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).Yesbutterno data
Nut sand products thereof.Yesroasted cashew kernelsno 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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