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All groups → All products → Biscuit → Butter cookies → No. 155d cookies "Almond bread" → No. 155d → Consolidated recipe

Consolidated recipe No. 155d cookies "Almond bread"

No. 155d
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.6 kg finished product
			in kind	in solids	in kind	in solids
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2	Powdered sugar	99.85	298.27	297.83	13.00	12.99
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	201.91	169.60	8.80	7.39
4	Raw almond kernels	94.0	91.78	86.27	4.00	3.76
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	38.32	4.60	1.67	0.20
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7	Melange	27.0	22.94	6.19	1.00	0.27
8	Cocoa powder [Skurikhin]	95.0	18.36	17.44	0.80	0.76
9	Baking soda (E500(ii))	50.0	2.29	1.15	0.10	0.050
10	Cinnamon	100.0	2.29	2.29	0.10	0.10
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	Total	14.0 86.0	1160.28	997.90	50.59	43.51
	Losses 4.8%			47.90		2.09
	Output	5.0 95.0	1000.00	950.00		41.42
	Losses before baking/boiling, shrinkage 2.4%	86.0	27.85	23.95	1.21	1.04
	Baking/boiling 9.47%		107.22		4.67
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	1.10	1.04