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All groups → All products → Waffles → No. 271 Egg Waffles → No. 271 → Consolidated recipe

Consolidated recipe No. 271 Egg Waffles

No. 271
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 298.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sheet wafers	97.5	200.00	195.00	59.72	58.23
	Total	2.3 97.7	1000.00	976.69	298.60	291.64
	Output	2.3 97.7	1000.00	976.69		291.64

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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 238.88 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Hydro fat	99.7	289.18	288.32	69.08	68.87
3	Egg powder	94.0	57.84	54.37	13.82	12.99
4	Alcohol	—	15.04	—	3.59	—
5	Vanilla powder	99.85	0.12	0.12	0.028	0.028
6	Crumb of the same product
	Total	2.3 97.7	1003.01	980.05	239.60	234.11
	Losses 0.3%			2.94		0.70
	Output	2.3 97.7	1000.00	977.11	238.88	233.41
	Losses before baking/boiling, shrinkage 0.15%	97.7	1.50	1.47	0.36	0.35
	Losses after baking/boiling, shrinkage 0.15%	97.7	1.50	1.47	0.36	0.35

Sheet wafers
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Unfat soy flour	92.0	47.97	44.13	2.86	2.64
3	Hydro fat	99.7	37.97	37.86	2.27	2.26
4	Baking soda (E500(ii))	50.0	1.40	0.70	0.084	0.042
5	Ammonium carbonic (E503(i))	—	0.50	—	0.030	—
	Total	13.9 86.1	1287.00	1107.97	76.86	66.17
	Losses 12.0%			132.97		7.94
	Output	2.5 97.5	1000.00	975.00	59.72	58.23
	Losses before baking/boiling, shrinkage 6.00063%	86.1	77.23	66.49	4.61	3.97
	Baking/boiling 11.7%		141.58		8.46
	Losses after baking/boiling, shrinkage 6.00063%	97.5	68.19	66.49	4.07	3.97

Consolidated recipe, k=1.011683
#	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 298.6 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	124.34	124.16	137.17	136.96	138.77	138.56
2	Flour, premium	85.5	71.61	61.23	79.00	67.54	79.92	68.33
3	Hydro fat	99.7	71.35	71.13	78.70	78.47	79.62	79.39
4	Egg powder	94.0	13.82	12.99	15.24	14.33	15.42	14.49
5	Alcohol	—	3.59	—	3.96	—	4.01	—
6	Sign up	92.0	2.86	2.64	3.16	2.91	3.20	2.94
7	Baking soda (E500(ii))	50.0	0.084	0.042	0.092	0.046	0.093	0.047
8	Ammonium carbonic (E503(i))	—	0.030	—	0.033	—	0.033	—
9	Vanilla powder	99.85	0.028	0.028	0.030	0.030	0.031	0.031
10	Crumb of the same product	97.7	28.74	28.07	—	—	—	—
	Total		316.46	300.28	317.39	300.28	321.10	303.79
	Total phase loss 2.9%					8.64
	Other losses 1.2%							3.51
	General losses 4.0%							12.15
	Output	97.7	298.60	291.64	298.60	291.64	298.60	291.64

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Recipe on No. 271 Egg Waffles contained in handbooks:

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

Consolidated recipe No. 271 Egg Waffles

Recipe on No. 271 Egg Waffles contained in handbooks:

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