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Homemade recipe No. 105 "Vanilla" cookies with fruit filling No. 105

No. 105 "Vanilla" cookies with fruit filling No. 105

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up79.71 583.94 559.96 536.05 
Fruit filling26.57 194.65 186.65 178.69 
Total106.29 778.59 746.61 714.74 
Output
List of recipes

Description: Made from vanilla biscuits “Vanilla” and fruit filling. Two pieces of cookies are glued together with a fruit filling. Has a rectangular shape. Produced by weight, packaged in sets. 1kg contains at least 70 pieces.
Humidity 9.85% ± 1.5%.

Vanilla cookies Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up52.68 385.93 370.08 354.28 
Powdered sugar17.12 125.43 120.28 115.14 
Margarine9.22 67.54 64.76 62.00 
Corn starch3.90 28.56 27.39 26.22 
Melange3.90 28.56 27.39 26.22 
Sign up2.48 18.14 17.39 16.65 
Invert syrup [raw, 70%]2.37 17.37 16.65 15.94 
Baking soda (E500(ii))0.39 2.86 2.74 2.62 
Salt0.39 2.86 2.74 2.62 
Vanilla powder0.39 2.86 2.74 2.62 
Sign up0.0680.50 0.48 0.46 
Total92.91 680.59 652.64 624.77 
Output79.71 583.94 559.96 536.05 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up52.68 385.93 370.08 354.28 
Fruit filling26.57 194.65 186.65 178.69 
Powdered sugar17.12 125.43 120.28 115.14 
Margarine9.22 67.54 64.76 62.00 
Corn starch3.90 28.56 27.39 26.22 
Sign up3.90 28.56 27.39 26.22 
Fresh whole milk the weight ratio of fat 3.2%2.48 18.14 17.39 16.65 
Invert syrup [raw, 70%]2.37 17.37 16.65 15.94 
Baking soda (E500(ii))0.39 2.86 2.74 2.62 
Salt0.39 2.86 2.74 2.62 
Sign up0.39 2.86 2.74 2.62 
Ammonium salt (E503(i))0.0680.50 0.48 0.46 
Total119.48 875.23 839.29 803.46 
Output105.70 774.30 742.50 710.80 

Recipe on No. 105 "Vanilla" cookies with fruit filling contained in handbooks:

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