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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → No. 006 cookies "Cross" → No. 006 → Consolidated recipe

Consolidated recipe: No. 006 cookies "Cross"

No. 006
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 29.5 kg finished product
in kind
in solids
in kind
in solids
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2Fresh whole milk the weight ratio of fat 3.2%12.0 125.05 15.01 3.69 0.44 
3Culinary fat99.7 99.53 99.23 2.94 2.93 
4Corn starch87.0 50.19 43.67 1.48 1.29 
5Puree fruit and berry varietal10.0 50.19 5.02 1.48 0.15 
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7Melange27.0 30.62 8.27 0.90 0.24 
8Baking soda (E500(ii))50.0 7.66 3.83 0.23 0.11 
9Salt96.5 7.66 7.39 0.23 0.22 
10Ammonium salt (E503(i))—  6.64 —   0.20 —   
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Total26.1 73.9 1274.32 941.30 37.59 27.77 
Losses 1.2%11.30 0.33 
Output7.0 93.0 1000.00 930.00 27.44 
Losses before baking/boiling, shrinkage 0.6%73.9 7.65 5.65 0.23 0.17 
Baking/boiling 20.57%260.60 7.69 
Losses after baking/boiling, shrinkage 0.6%93.0 6.07 5.65 0.18 0.17 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno 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).Yesfresh whole milk the weight ratio of fat 3.2%no 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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