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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → No. 005 cookies "Croquet" → No. 005 → Consolidated recipe

Consolidated recipe: No. 005 cookies "Croquet"

No. 005
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 408 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  178.42 —   72.80 —   
3Granulated sugar99.85159.14 158.90 64.93 64.83 
4Margarine84.0 101.27 85.07 41.32 34.71 
5Corn starch87.0 54.25 47.20 22.14 19.26 
6Sign up
7Baking soda (E500(ii))50.0 7.23 3.62 2.95 1.48 
8Salt96.5 5.43 5.24 2.21 2.14 
9Ammonium salt (E503(i))—  0.94 —   0.38 —   
10Essence—  0.87 —   0.35 —   
Total25.5 74.5 1263.48 941.30 515.50 384.05 
Losses 1.2%11.30 4.61 
Output7.0 93.0 1000.00 930.00 379.44 
Losses before baking/boiling, shrinkage 0.6%74.5 7.58 5.65 3.09 2.30 
Baking/boiling 19.89%249.83 101.93 
Losses after baking/boiling, shrinkage 0.6%93.0 6.07 5.65 2.48 2.30 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano 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).no datano data
Nut sand products thereof.no datano 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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Recipe on No. 005 cookies "Croquet" contained in handbooks:

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