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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → No. 004 cookies "For beer" → No. 004 → Consolidated recipe

Consolidated recipe No. 004 cookies "For beer"

No. 004
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 934.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	210.74	25.29	196.98	23.64
3	Corn starch	87.0	164.96	143.51	154.19	134.14
4	Margarine	84.0	127.93	107.46	119.57	100.44
5	Invert syrup [raw, 70%]	70.0	50.50	35.35	47.20	33.04
6	Sign up
7	Salt	96.5	24.91	24.04	23.29	22.47
8	Caraway	100.0	20.20	20.20	18.88	18.88
9	Baking soda (E500(ii))	50.0	5.39	2.69	5.03	2.52
10	Ammonium salt (E503(i))	—	5.05	—	4.72	—
	Total	28.1 71.9	1309.22	941.30	1223.73	879.83
	Losses 1.2%			11.30		10.56
	Output	7.0 93.0	1000.00	930.00		869.27
	Losses before baking/boiling, shrinkage 0.6%	71.9	7.86	5.65	7.34	5.28
	Baking/boiling 22.69%		295.29		276.01
	Losses after baking/boiling, shrinkage 0.6%	93.0	6.07	5.65	5.68	5.28