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All groups → All products → Biscuit → Butter cookies → №156 biscuits "Lakomka" → No. 156 → Consolidated recipe

Consolidated recipe №156 biscuits "Lakomka"

№156 biscuits "Lakomka" No. 156
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.7 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 156b chocolate gourmet cookies	94.7	400.00	378.88	19.88	18.83
	Total	8.2 91.8	1000.00	918.13	49.70	45.63
	Output	8.2 91.8	1000.00	918.13		45.63

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№156а fruit cookies Gourmet No. 156a
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.82 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	165.30	122.32	4.93	3.65
	Total	10.1 89.9	1005.03	903.27	29.97	26.94
	Losses 0.5%			4.52		0.13
	Output	10.1 89.9	1000.00	898.75	29.82	26.80
	Losses before baking/boiling, shrinkage 0.25%	89.9	2.51	2.26	0.075	0.067
	Losses after baking/boiling, shrinkage 0.25%	89.9	2.51	2.26	0.075	0.067

No. 156b chocolate gourmet cookies No. 156b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.88 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	283.47	280.92	5.64	5.58
	Total	5.3 94.7	1005.03	951.97	19.98	18.93
	Losses 0.5%			4.76		0.095
	Output	5.3 94.7	1000.00	947.21	19.88	18.83
	Losses before baking/boiling, shrinkage 0.25%	94.7	2.51	2.38	0.050	0.047
	Losses after baking/boiling, shrinkage 0.25%	94.7	2.51	2.38	0.050	0.047

Semi-finished biscuits Gourmet Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	276.68	269.76	10.90	10.62
3	Raw egg white	12.0	276.67	33.20	10.90	1.31
4	Flour, premium	85.5	188.13	160.85	7.41	6.34
5	Raw almond kernels (in dough)	94.0	166.00	156.04	6.54	6.15
6	Sign up
7	Vanilla powder	99.85	2.22	2.22	0.087	0.087
8	Citric acid (E330)	98.0	1.18	1.16	0.046	0.046
	Total	24.7 75.3	1298.23	976.96	51.13	38.48
	Losses 4.8%			46.96		1.85
	Output	7.0 93.0	1000.00	930.00	39.39	36.63
	Losses before baking/boiling, shrinkage 2.40345%	75.3	31.20	23.48	1.23	0.92
	Baking/boiling 19.08%		241.78		9.52
	Losses after baking/boiling, shrinkage 2.40345%	93.0	25.25	23.48	0.99	0.92

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 49.7 kg finished product
			in kind	in solids
1	Sign up	99.85	10.90	10.88
2	Roasted almond kernel	97.5	10.90	10.62
3	Raw egg white	12.0	10.90	1.31
4	Flour, premium	85.5	7.41	6.34
5	Raw almond kernels	94.0	6.54	6.15
6	Sign up	99.1	5.64	5.58
7	Fruit filling	74.0	4.93	3.65
8	Fruit	70.0	4.36	3.05
9	Vanilla powder	99.85	0.087	0.087
10	Citric acid (E330)	98.0	0.046	0.046
	Total		61.70	47.71
	General losses 4.4%			2.08
	Output	91.8	49.70	45.63

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Recipe on №156 biscuits "Lakomka" contained in handbooks:

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Consolidated recipe №156 biscuits "Lakomka"

Recipe on №156 biscuits "Lakomka" contained in handbooks:

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