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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 738.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.16	188.44	186.86	139.13	137.96
3	Praline filling	99.0	188.43	186.55	139.12	137.73
	Total	3.5 96.5	1005.02	970.15	742.01	716.26
	Losses 0.5%			4.85		3.58
	Output	3.5 96.5	1000.00	965.30		712.68
	Losses before baking/boiling, shrinkage 0.24975%	96.5	2.51	2.42	1.85	1.79
	Losses after baking/boiling, shrinkage 0.24975%	96.5	2.51	2.42	1.85	1.79

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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 463.76 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	155.95	131.00
3	Powdered sugar	99.85	190.56	190.27	88.37	88.24
4	Melange	27.0	168.11	45.39	77.96	21.05
5	Citrus essence	—	2.82	—	1.31	—
6	Sign up
	Total	20.8 79.2	1259.36	997.90	584.04	462.79
	Losses 4.8%			47.90		22.21
	Output	5.0 95.0	1000.00	950.00	463.76	440.57
	Losses before baking/boiling, shrinkage 2.40009%	79.2	30.23	23.95	14.02	11.11
	Baking/boiling 16.59%		203.92		94.57
	Losses after baking/boiling, shrinkage 2.40009%	95.0	25.21	23.95	11.69	11.11

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 139.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	68.02	68.02	9.46	9.46
	Total	0.84 99.16	1020.41	1011.84	141.96	140.77
	Losses 2.0%			20.24		2.82
	Output	0.84 99.16	1000.00	991.60	139.13	137.96
	Losses before baking/boiling, shrinkage 1.0%	99.16	10.20	10.12	1.42	1.41
	Losses after baking/boiling, shrinkage 1.0%	99.16	10.20	10.12	1.42	1.41

praline filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 139.12 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	378.99	369.52	52.72	51.41
3	Cocoa mass	97.4	76.66	74.67	10.66	10.39
4	Cocoa-butter [cocoa butter]	100.0	25.91	25.91	3.60	3.60
5	Vanilla essence	—	1.08	—	0.15	—
	Total	1.3 98.7	1022.52	1009.16	142.25	140.39
	Losses 1.9%			19.16		2.67
	Output	1.0 99.0	1000.00	990.00	139.12	137.73
	Losses before baking/boiling, shrinkage 0.94941%	98.7	9.71	9.58	1.35	1.33
	Baking/boiling 0.31%		3.13		0.44
	Losses after baking/boiling, shrinkage 0.94941%	99.0	9.68	9.58	1.35	1.33

Consolidated recipe, k=1.006264
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 738.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	259.93	222.24	261.56	223.63
2	Powdered sugar	99.85	163.48	163.24	164.51	164.26
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	155.95	131.00	156.93	131.82
4	Chocolate glaze [Skurikhin]	99.1	132.50	131.31	133.33	132.13
5	Melange	27.0	77.96	21.05	78.45	21.18
6	Sign up	97.5	52.72	51.41	53.05	51.73
7	Cocoa-butter [cocoa butter]	100.0	13.07	13.07	13.15	13.15
8	Cocoa mass	97.4	10.66	10.39	10.73	10.45
9	Citrus essence	—	1.31	—	1.32	—
10	Baking soda (E500(ii))	50.0	0.52	0.26	0.52	0.26
11	Sign up	—	0.15	—	0.15	—
	Total		868.26	743.95	873.70	748.61
	Total phase loss 4.2%			31.27
	Other losses 0.62%					4.66
	General losses 4.8%					35.93
	Output	96.5	738.30	712.68	738.30	712.68

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

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Consolidated recipe №146 cookies "Bars"

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

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