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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → №026 cookies "Moscow" → No. 026 → Consolidated recipe

Consolidated recipe №026 cookies "Moscow"

No. 026
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 542.1 kg finished product
			in kind	in solids	in kind	in solids
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2	Fresh whole milk the weight ratio of fat 3.2%	12.0	139.23	16.71	75.48	9.06
3	Granulated sugar	99.85	133.41	133.21	72.32	72.21
4	Margarine	84.0	126.38	106.16	68.51	57.55
5	Corn starch	87.0	52.66	45.81	28.55	24.84
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7	Invert syrup [raw, 70%]	70.0	17.55	12.29	9.52	6.66
8	Starch syrup	78.0	17.55	13.69	9.52	7.42
9	Baking soda (E500(ii))	50.0	7.02	3.51	3.81	1.90
10	Salt	96.5	5.27	5.08	2.85	2.75
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12	Ammonium salt (E503(i))	—	1.12	—	0.61	—
13	Essence	—	0.70	—	0.38	—
	Total	23.6 76.4	1245.86	951.42	675.38	515.76
	Losses 1.2%			11.42		6.19
	Output	6.0 94.0	1000.00	940.00		509.57
	Losses before baking/boiling, shrinkage 0.6%	76.4	7.48	5.71	4.05	3.09
	Baking/boiling 18.76%		232.32		125.94
	Losses after baking/boiling, shrinkage 0.6%	94.0	6.07	5.71	3.29	3.09