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All groups → All products → Biscuit → Butter cookies → No. 163 cookies "My favorite" → No. 163 → Consolidated recipe

Consolidated recipe No. 163 cookies "My favorite"

No. 163
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 527.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate biscuits95.0 280.00 266.00 147.59 140.21 
3Biscuits pink variety95.0 150.00 142.50 79.06 75.11 
Total5.0 95.0 1000.00 950.00 527.10 500.74 
Output5.0 95.0 1000.00 950.00 500.74 
List of recipes
white grade biscuits
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 300.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85371.95 371.39 111.75 111.58 
3Melange27.0 309.93 83.68 93.12 25.14 
4Granulated sugar (for sprinkling)99.85139.48 139.27 41.91 41.84 
5Natural honey78.0 7.76 6.05 2.33 1.82 
6Sign up
7Lemon essence—  0.78 —   0.23 —   
Total23.0 77.0 1295.82 997.90 389.33 299.82 
Losses 4.8%47.90 14.39 
Output5.0 95.0 1000.00 950.00 300.45 285.42 
Losses before baking/boiling, shrinkage 2.4%77.0 31.10 23.95 9.34 7.20 
Baking/boiling 18.94%239.51 71.96 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 7.57 7.20 
chocolate biscuits
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 147.59 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85366.91 366.36 54.15 54.07 
3Melange27.0 305.78 82.56 45.13 12.18 
4Granulated sugar (for sprinkling)99.85137.60 137.39 20.31 20.28 
5Cocoa powder [Skurikhin]95.0 91.73 87.14 13.54 12.86 
6Sign up
7Burnt (raw)78.0 6.12 4.77 0.90 0.70 
8Ammonium salt (E503(i))—  1.00 —   0.15 —   
9Essence coffee—  0.77 —   0.11 —   
Total22.3 77.7 1284.46 997.90 189.57 147.28 
Losses 4.8%47.90 7.07 
Output5.0 95.0 1000.00 950.00 147.59 140.21 
Losses before baking/boiling, shrinkage 2.4%77.7 30.83 23.95 4.55 3.53 
Baking/boiling 18.22%228.42 33.71 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 3.72 3.53 
biscuits pink variety
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.07 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85371.95 371.39 29.41 29.36 
3Melange27.0 309.93 83.68 24.50 6.62 
4Granulated sugar (for sprinkling)99.85139.48 139.27 11.03 11.01 
5Natural honey78.0 7.76 6.05 0.61 0.48 
6Sign up
7Essence orange—  0.78 —   0.062—   
8Paint red—  0.030—   0.002—   
Total23.0 77.0 1295.85 997.90 102.46 78.90 
Losses 4.8%47.90 3.79 
Output5.0 95.0 1000.00 950.00 79.06 75.11 
Losses before baking/boiling, shrinkage 2.4%77.0 31.10 23.95 2.46 1.89 
Baking/boiling 18.94%239.54 18.94 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 1.99 1.89 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 527.1 kg finished product
in kind
in solids
1Sign up85.5 230.59 197.16 
2Powdered sugar99.85195.31 195.02 
3Melange27.0 162.75 43.94 
4Granulated sugar99.8573.24 73.13 
5Cocoa powder [Skurikhin]95.0 13.54 12.86 
6Sign up78.0 4.07 3.18 
7Burnt (raw)78.0 0.90 0.70 
8Ammonium salt (E503(i))—  0.53 —   
9Lemon essence—  0.23 —   
10Essence coffee—  0.11 —   
11Sign up—  0.062—   
12Paint red—  0.002—   
Total681.35 525.99 
General losses 4.8%25.25 
Output95.0 527.10 500.74 
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Recipe on No. 163 cookies "My favorite" contained in handbooks:

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