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All groups → All products → Biscuit → Butter cookies → №146 cookies "Bars" → No. 146 → Consolidated recipe

Consolidated recipe: №146 cookies "Bars"

No. 146
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 436.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.16	188.44	186.86	82.27	81.58
3	Praline filling	99.0	188.43	186.55	82.27	81.45
	Total	3.5 96.5	1005.02	970.15	438.79	423.57
	Losses 0.5%			4.85		2.12
	Output	3.5 96.5	1000.00	965.30		421.45
	Losses before baking/boiling, shrinkage 0.24975%	96.5	2.51	2.42	1.10	1.06
	Losses after baking/boiling, shrinkage 0.24975%	96.5	2.51	2.42	1.10	1.06

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biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 274.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	336.27	282.47	92.22	77.47
3	Powdered sugar	99.85	190.56	190.27	52.26	52.18
4	Melange	27.0	168.11	45.39	46.10	12.45
5	Citrus essence	—	2.82	—	0.77	—
6	Sign up
	Total	20.8 79.2	1259.36	997.90	345.38	273.67
	Losses 4.8%			47.90		13.14
	Output	5.0 95.0	1000.00	950.00	274.25	260.54
	Losses before baking/boiling, shrinkage 2.40009%	79.2	30.23	23.95	8.29	6.57
	Baking/boiling 16.59%		203.92		55.93
	Losses after baking/boiling, shrinkage 2.40009%	95.0	25.21	23.95	6.91	6.57

Chocolate glaze for cookie bars
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	68.02	68.02	5.60	5.60
	Total	0.84 99.16	1020.41	1011.84	83.95	83.25
	Losses 2.0%			20.24		1.66
	Output	0.84 99.16	1000.00	991.60	82.27	81.58
	Losses before baking/boiling, shrinkage 1.0%	99.16	10.20	10.12	0.84	0.83
	Losses after baking/boiling, shrinkage 1.0%	99.16	10.20	10.12	0.84	0.83

praline filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.27 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	378.99	369.52	31.18	30.40
3	Cocoa mass	97.4	76.66	74.67	6.31	6.14
4	Cocoa-butter [cocoa butter]	100.0	25.91	25.91	2.13	2.13
5	Vanilla essence	—	1.08	—	0.089	—
	Total	1.3 98.7	1022.52	1009.16	84.12	83.02
	Losses 1.9%			19.16		1.58
	Output	1.0 99.0	1000.00	990.00	82.27	81.45
	Losses before baking/boiling, shrinkage 0.94941%	98.7	9.71	9.58	0.80	0.79
	Baking/boiling 0.31%		3.13		0.26
	Losses after baking/boiling, shrinkage 0.94941%	99.0	9.68	9.58	0.80	0.79

Consolidated recipe, k=1.006264
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 436.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	153.71	131.42	154.67	132.25
2	Powdered sugar	99.85	96.68	96.53	97.28	97.14
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	92.22	77.47	92.80	77.95
4	Chocolate glaze [Skurikhin]	99.1	78.36	77.65	78.85	78.14
5	Melange	27.0	46.10	12.45	46.39	12.53
6	Sign up	97.5	31.18	30.40	31.37	30.59
7	Cocoa-butter [cocoa butter]	100.0	7.73	7.73	7.78	7.78
8	Cocoa mass	97.4	6.31	6.14	6.35	6.18
9	Citrus essence	—	0.77	—	0.78	—
10	Baking soda (E500(ii))	50.0	0.31	0.15	0.31	0.15
11	Sign up	—	0.089	—	0.089	—
	Total		513.45	439.94	516.67	442.70
	Total phase loss 4.2%			18.49
	Other losses 0.62%					2.76
	General losses 4.8%					21.25
	Output	96.5	436.60	421.45	436.60	421.45

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №146 cookies "Bars" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: №146 cookies "Bars"

Recipe on №146 cookies "Bars" contained in handbooks:

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