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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 019 cookies "Skylark" → No. 019 → Consolidated recipe

Consolidated recipe No. 019 cookies "Skylark"

No. 019
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 407 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	168.51	20.22	68.58	8.23
3	Culinary fat	99.7	107.73	107.41	43.85	43.72
4	Granulated sugar	99.85	69.14	69.04	28.14	28.10
5	Apple puree [GOST]	10.0	40.20	4.02	16.36	1.64
6	Sign up
7	Invert syrup [raw, 70%]	70.0	28.94	20.26	11.78	8.25
8	Melange	27.0	23.32	6.30	9.49	2.56
9	Salt	96.5	7.24	6.98	2.94	2.84
10	Baking soda (E500(ii))	50.0	6.43	3.22	2.62	1.31
11	Sign up
12	Vanilla essence	—	1.61	—	0.65	—
	Total	26.3 73.7	1290.78	951.42	525.35	387.23
	Losses 1.2%			11.42		4.65
	Output	6.0 94.0	1000.00	940.00		382.58
	Losses before baking/boiling, shrinkage 0.6%	73.7	7.74	5.71	3.15	2.32
	Baking/boiling 21.59%		276.96		112.72
	Losses after baking/boiling, shrinkage 0.6%	94.0	6.07	5.71	2.47	2.32