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All groups → All products → Waffles → №259 Waffles with butter cream → No. 259 → Consolidated recipe

Consolidated recipe №259 Waffles with butter cream

No. 259
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Leaf wafers on yolks with whole milk	97.5	215.00	209.62	25.93	25.28
	Total	6.8 93.2	1000.00	932.22	120.60	112.43
	Output	6.8 93.2	1000.00	932.22		112.43

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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 94.67 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	359.36	358.82	34.02	33.97
3	Dry cream	94.0	119.79	112.60	11.34	10.66
4	Vanilla powder	99.85	4.79	4.78	0.45	0.45
5	Crumb of the same product	93.2	119.79	111.67	11.34	10.57
	Total	8.0 92.0	1003.01	923.27	94.96	87.41
	Losses 0.3%			2.77		0.26
	Output	8.0 92.0	1000.00	920.50	94.67	87.14
	Losses before baking/boiling, shrinkage 0.15%	92.0	1.50	1.38	0.14	0.13
	Losses after baking/boiling, shrinkage 0.15%	92.0	1.50	1.38	0.14	0.13

Leaf wafers on yolks with whole milk basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole milk	12.0	351.98	42.24	9.13	1.10
3	Raw egg yolk	46.0	117.33	53.97	3.04	1.40
4	Baking soda (E500(ii))	50.0	5.87	2.93	0.15	0.076
5	Salt	96.5	5.87	5.66	0.15	0.15
	Total	33.0 67.0	1654.32	1107.95	42.89	28.73
	Losses 12.0%			132.95		3.45
	Output	2.5 97.5	1000.00	975.00	25.93	25.28
	Losses before baking/boiling, shrinkage 6.0%	67.0	99.26	66.48	2.57	1.72
	Baking/boiling 31.31%		486.88		12.62
	Losses after baking/boiling, shrinkage 6.0%	97.5	68.18	66.48	1.77	1.72

Consolidated recipe, k=1.008394
#	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 120.6 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	84.0	37.80	31.75	41.59	34.93	41.94	35.23
2	Powdered sugar	99.85	34.02	33.97	37.43	37.37	37.74	37.69
3	Flour, premium	85.5	30.42	26.01	33.47	28.62	33.75	28.86
4	Dry cream	94.0	11.34	10.66	12.48	11.73	12.58	11.83
5	Whole milk	12.0	9.13	1.10	10.04	1.20	10.12	1.21
6	Sign up	46.0	3.04	1.40	3.35	1.54	3.37	1.55
7	Vanilla powder	99.85	0.45	0.45	0.50	0.50	0.50	0.50
8	Baking soda (E500(ii))	50.0	0.15	0.076	0.17	0.084	0.17	0.084
9	Salt	96.5	0.15	0.15	0.17	0.16	0.17	0.16
10	Crumb of the same product	93.2	11.34	10.57	—	—	—	—
	Total		137.85	116.14	139.18	116.14	140.35	117.11
	Total phase loss 3.2%					3.71
	Other losses 0.83%							0.97
	General losses 4.0%							4.68
	Output	93.2	120.60	112.43	120.60	112.43	120.60	112.43

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Recipe on №259 Waffles with butter cream contained in handbooks:

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

Consolidated recipe №259 Waffles with butter cream

Recipe on №259 Waffles with butter cream contained in handbooks:

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