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All groups → All products → Biscuit → Butter cookies → No. 153 cookies "Krasnaya Moskva", mix → No. 153 → Consolidated recipe

Consolidated recipe: No. 153 cookies "Krasnaya Moskva", mix

No. 153 cookies "Krasnaya Moskva", mix No. 153
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 168.6 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 157 cookies "Leningradskoe"	93.0	300.00	279.00	50.58	47.04
3	№153а "Vanilla" cookies	94.0	100.00	94.00	16.86	15.85
4	No. 153d cookies "Lemon"	94.0	90.00	84.60	15.17	14.26
5	No. 153e "Sugar" cookies	93.5	80.00	74.80	13.49	12.61
6	Sign up
7	No. 187 cookies "Ukrainian"	92.5	50.00	46.25	8.43	7.80
8	№153в cookies "Glagolics"	93.0	30.00	27.90	5.06	4.70
	Total	6.4 93.6	1000.00	936.05	168.60	157.82
	Output	6.4 93.6	1000.00	936.05		157.82

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No. 153b "Vyemnoe" cookies No. 153b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.58 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	284.07	283.64	14.37	14.35
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	135.86	114.12	6.87	5.77
4	Melange	27.0	61.75	16.67	3.12	0.84
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.47	17.37	1.19	0.88
6	Sign up
7	Natural honey	78.0	18.53	14.45	0.94	0.73
8	Baking soda (E500(ii))	50.0	3.71	1.85	0.19	0.094
9	Whole condensed milk with sugar the weight ratio of fat 8.5% (for lubrication)	74.0	2.47	1.83	0.12	0.092
10	Ammonium salt (E503(i))	—	1.61	—	0.081	—
11	Sign up
	Total	15.9 84.1	1169.74	983.26	59.17	49.73
	Losses 4.4%			43.26		2.19
	Output	6.0 94.0	1000.00	940.00	50.58	47.55
	Losses before baking/boiling, shrinkage 2.2%	84.1	25.73	21.63	1.30	1.09
	Baking/boiling 10.58%		120.99		6.12
	Losses after baking/boiling, shrinkage 2.2%	94.0	23.01	21.63	1.16	1.09

No. 157 cookies "Leningradskoe" No. 157
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.58 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	390.22	389.63	19.74	19.71
3	Melange	27.0	320.54	86.55	16.21	4.38
4	Granulated sugar (for sprinkling)	99.85	139.36	139.16	7.05	7.04
5	Essence	—	3.34	—	0.17	—
	Total	23.5 76.5	1271.56	972.80	64.32	49.20
	Losses 4.4%			42.80		2.16
	Output	7.0 93.0	1000.00	930.00	50.58	47.04
	Losses before baking/boiling, shrinkage 2.2%	76.5	27.97	21.40	1.41	1.08
	Baking/boiling 17.74%		220.57		11.16
	Losses after baking/boiling, shrinkage 2.2%	93.0	23.01	21.40	1.16	1.08

№153а "Vanilla" cookies No. 153a
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.86 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	245.68	245.31	4.14	4.14
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	184.26	154.78	3.11	2.61
4	Melange	27.0	73.70	19.90	1.24	0.34
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.60	21.91	0.50	0.37
6	Sign up
7	Baking soda (E500(ii))	50.0	3.69	1.84	0.062	0.031
8	Vanilla essence	—	1.84	—	0.031	—
9	Ammonium salt (E503(i))	—	1.60	—	0.027	—
	Total	16.2 83.8	1173.01	983.26	19.78	16.58
	Losses 4.4%			43.26		0.73
	Output	6.0 94.0	1000.00	940.00	16.86	15.85
	Losses before baking/boiling, shrinkage 2.2%	83.8	25.81	21.63	0.44	0.36
	Baking/boiling 10.83%		124.19		2.09
	Losses after baking/boiling, shrinkage 2.2%	94.0	23.01	21.63	0.39	0.36

No. 153d cookies "Lemon" No. 153d
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.17 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	300.19	299.74	4.56	4.55
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	161.64	135.78	2.45	2.06
4	Melange	27.0	80.82	21.82	1.23	0.33
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.09	17.09	0.35	0.26
6	Sign up
7	Baking soda (E500(ii))	50.0	3.46	1.73	0.053	0.026
8	Ammonium salt (E503(i))	—	2.31	—	0.035	—
9	Lemon essence	—	0.92	—	0.014	—
	Total	15.7 84.3	1167.06	983.26	17.71	14.92
	Losses 4.4%			43.26		0.66
	Output	6.0 94.0	1000.00	940.00	15.17	14.26
	Losses before baking/boiling, shrinkage 2.2%	84.3	25.68	21.63	0.39	0.33
	Baking/boiling 10.37%		118.38		1.80
	Losses after baking/boiling, shrinkage 2.2%	94.0	23.01	21.63	0.35	0.33

No. 153e "Sugar" cookies No. 153e
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.49 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	388.83	388.25	5.24	5.24
3	Melange	27.0	299.10	80.76	4.03	1.09
4	Granulated sugar (for sprinkling)	99.85	125.62	125.43	1.69	1.69
5	Essence	—	2.39	—	0.032	—
	Total	22.7 77.3	1264.60	978.03	17.06	13.19
	Losses 4.4%			43.03		0.58
	Output	6.5 93.5	1000.00	935.00	13.49	12.61
	Losses before baking/boiling, shrinkage 2.2%	77.3	27.82	21.52	0.38	0.29
	Baking/boiling 17.28%		213.76		2.88
	Losses after baking/boiling, shrinkage 2.2%	93.5	23.01	21.52	0.31	0.29

No. 153g cookies "Tiny" No. 153g
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.43 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter cookies crumb	94.0	291.51	274.02	2.46	2.31
3	Powdered sugar	99.85	230.78	230.43	1.95	1.94
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	109.32	91.83	0.92	0.77
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	58.30	43.14	0.49	0.36
6	Sign up
7	Baking soda (E500(ii))	50.0	6.07	3.04	0.051	0.026
8	Ammonium salt (E503(i))	—	4.74	—	0.040	—
9	Essence	—	1.82	—	0.015	—
	Total	10.9 89.1	1115.51	993.72	9.40	8.38
	Losses 4.4%			43.72		0.37
	Output	5.0 95.0	1000.00	950.00	8.43	8.01
	Losses before baking/boiling, shrinkage 2.2%	89.1	24.54	21.86	0.21	0.18
	Baking/boiling 6.23%		67.95		0.57
	Losses after baking/boiling, shrinkage 2.2%	95.0	23.01	21.86	0.19	0.18

No. 187 cookies "Ukrainian" No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.43 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	266.82	266.42	2.25	2.25
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	148.23	124.52	1.25	1.05
4	Melange	27.0	59.29	16.01	0.50	0.13
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.51	30.71	0.35	0.26
6	Sign up
7	Baking soda (E500(ii))	50.0	4.39	2.19	0.037	0.018
8	Ammonium salt (E503(i))	—	1.96	—	0.016	—
9	Essence	—	0.89	—	0.008	—
	Total	15.5 84.5	1145.68	967.57	9.66	8.16
	Losses 4.4%			42.57		0.36
	Output	7.5 92.5	1000.00	925.00	8.43	7.80
	Losses before baking/boiling, shrinkage 2.2%	84.5	25.20	21.29	0.21	0.18
	Baking/boiling 8.7%		97.46		0.82
	Losses after baking/boiling, shrinkage 2.2%	92.5	23.01	21.29	0.19	0.18

№153в cookies "Glagolics" No. 153v
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.06 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	299.64	299.20	1.52	1.51
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	199.76	167.80	1.01	0.85
4	Melange	27.0	149.82	40.45	0.76	0.20
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	39.70	29.38	0.20	0.15
6	Sign up
7	Vanilla powder	99.85	4.99	4.99	0.025	0.025
8	Baking soda (E500(ii))	50.0	1.00	0.50	0.005	0.003
	Total	18.9 81.1	1199.33	972.80	6.07	4.92
	Losses 4.4%			42.80		0.22
	Output	7.0 93.0	1000.00	930.00	5.06	4.70
	Losses before baking/boiling, shrinkage 2.2%	81.1	26.39	21.40	0.13	0.11
	Baking/boiling 12.78%		149.93		0.76
	Losses after baking/boiling, shrinkage 2.2%	93.0	23.01	21.40	0.12	0.11

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 168.6 kg finished product
			in kind	in solids
1	Sign up	85.5	88.35	75.54
2	Powdered sugar	99.85	53.76	53.68
3	Melange	27.0	28.10	7.59
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	15.61	13.11
5	Granulated sugar	99.85	8.74	8.73
6	Sign up	74.0	3.20	2.37
7	Butter cookies crumb	94.0	2.46	2.31
8	Natural honey	78.0	1.51	1.18
9	Baking soda (E500(ii))	50.0	0.40	0.20
10	Invert syrup [raw, 70%]	70.0	0.28	0.19
11	Sign up	—	0.27	—
12	Burnt (raw)	78.0	0.20	0.16
13	Ammonium salt (E503(i))	—	0.20	—
14	Vanilla essence	—	0.031	—
15	Vanilla powder	99.85	0.025	0.025
16	Sign up	—	0.014	—
	Total		203.15	165.08
	General losses 4.4%			7.26
	Output	93.6	168.60	157.82

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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 No. 153 cookies "Krasnaya Moskva", mix contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 153 cookies "Krasnaya Moskva", mix

Recipe on No. 153 cookies "Krasnaya Moskva", mix contained in handbooks:

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