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All groups → All products → Biscuit → Butter cookies → No. 147 biscuits "Biscuit for chocolate" → No. 147 → Consolidated recipe

Consolidated recipe No. 147 biscuits "Biscuit for chocolate"

No. 147
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 175 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85107.61 107.45 18.83 18.80 
Total6.3 93.7 1005.02 942.04 175.88 164.86 
Losses 0.5%4.71 0.82 
Output6.3 93.7 1000.00 937.33 164.03 
Losses before baking/boiling, shrinkage 0.24975%93.7 2.51 2.35 0.44 0.41 
Losses after baking/boiling, shrinkage 0.24975%93.7 2.51 2.35 0.44 0.41 
List of recipes
biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 466.17 55.94 73.21 8.79 
3Flour, premium85.5 358.62 306.62 56.32 48.15 
4Raw egg yolk46.0 286.88 131.96 45.05 20.72 
5Citric acid (E330)98.0 2.58 2.53 0.41 0.40 
6Sign up
Total38.7 61.3 1594.80 976.89 250.46 153.42 
Losses 4.8%46.89 7.36 
Output7.0 93.0 1000.00 930.00 157.05 146.05 
Losses before baking/boiling, shrinkage 2.4%61.3 38.28 23.45 6.01 3.68 
Baking/boiling 34.13%531.32 83.44 
Losses after baking/boiling, shrinkage 2.4%93.0 25.21 23.45 3.96 3.68 
Consolidated recipe, k=1.000483
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 175 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8593.93 93.78 93.97 93.83 
2Raw egg white12.0 73.21 8.79 73.25 8.79 
3Flour, premium85.5 56.32 48.15 56.35 48.18 
4Raw egg yolk46.0 45.05 20.72 45.08 20.73 
5Citric acid (E330)98.0 0.41 0.40 0.41 0.40 
6Sign up99.850.38 0.38 0.38 0.38 
Total269.29 172.22 269.42 172.30 
Total phase loss 4.8%8.19 
Other losses 0.05%0.083
General losses 4.8%8.27 
Output93.7 175.00 164.03 175.00 164.03 
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