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All groups → All products → Biscuit → Puff pastry → No. 106 biscuits "Spring" with fruit filling → No. 106 → Consolidated recipe

Consolidated recipe No. 106 biscuits "Spring" with fruit filling

No. 106
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 443 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	251.26	185.93	111.31	82.37
	Total	9.9 90.1	1005.03	905.78	445.23	401.26
	Losses 0.5%			4.53		2.01
	Output	9.9 90.1	1000.00	901.25		399.25
	Losses before baking/boiling, shrinkage 0.25024%	90.1	2.52	2.27	1.11	1.00
	Losses after baking/boiling, shrinkage 0.25024%	90.1	2.52	2.27	1.11	1.00

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Spring cookies Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 333.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	217.21	216.88	72.53	72.42
3	Margarine	84.0	110.27	92.63	36.82	30.93
4	Corn starch	87.0	49.46	43.03	16.51	14.37
5	Melange	27.0	40.10	10.83	13.39	3.62
6	Sign up
7	Invert syrup [raw, 70%]	70.0	30.07	21.05	10.04	7.03
8	Salt	96.5	5.15	4.97	1.72	1.66
9	Baking soda (E500(ii))	50.0	4.95	2.47	1.65	0.83
10	Vanilla powder	99.85	2.00	2.00	0.67	0.67
11	Sign up
12	Ammonium salt (E503(i))	—	0.87	—	0.29	—
	Total	16.5 83.5	1161.16	969.05	387.73	323.59
	Losses 1.4%			14.05		4.69
	Output	4.5 95.5	1000.00	955.00	333.92	318.89
	Losses before baking/boiling, shrinkage 0.725%	83.5	8.42	7.03	2.81	2.35
	Baking/boiling 12.61%		145.38		48.55
	Losses after baking/boiling, shrinkage 0.725%	95.5	7.36	7.03	2.46	2.35

Consolidated recipe, k=1.000504
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 443 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	223.17	190.81	223.28	190.91
2	Fruit filling	74.0	111.31	82.37	111.36	82.41
3	Powdered sugar	99.85	72.53	72.42	72.57	72.46
4	Margarine	84.0	36.82	30.93	36.84	30.95
5	Corn starch	87.0	16.51	14.37	16.52	14.37
6	Sign up	27.0	13.39	3.62	13.40	3.62
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	10.49	1.26	10.49	1.26
8	Invert syrup [raw, 70%]	70.0	10.04	7.03	10.05	7.03
9	Salt	96.5	1.72	1.66	1.72	1.66
10	Baking soda (E500(ii))	50.0	1.65	0.83	1.65	0.83
11	Sign up	99.85	0.67	0.67	0.67	0.67
12	Essence	—	0.45	—	0.45	—
13	Ammonium salt (E503(i))	—	0.29	—	0.29	—
	Total		499.04	405.95	499.29	406.16
	Total phase loss 1.7%			6.70
	Other losses 0.05%					0.20
	General losses 1.7%					6.90
	Output	90.1	443.00	399.25	443.00	399.25

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Recipe on No. 106 biscuits "Spring" with fruit filling contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe No. 106 biscuits "Spring" with fruit filling

Recipe on No. 106 biscuits "Spring" with fruit filling contained in handbooks:

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