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Все группы → All products → Biscuit → Butter cookies → No. 155 cookies "Crimean mix" → No. 155 → Consolidated recipe

Consolidated recipe: No. 155 cookies "Crimean mix"

No. 155 cookies "Crimean mix" No. 155
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 869 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 157 cookies "Leningradskoe"93.0  300.0  279.0  260.7  242.45 
3№153а "Vanilla" cookies94.0  100.0  94.0  86.9  81.69 
4No. 153d cookies "Lemon"94.0  90.0  84.6  78.21 73.52 
5No. 153e "Sugar" cookies93.5  80.0  74.8  69.52 65.0  
6Sign up
7No. 187 cookies "Ukrainian"92.5  50.0  46.25 43.45 40.19 
8№153в cookies "Glagolics"93.0  30.0  27.9  26.07 24.25 
Total6.39 93.61 1000.0  936.05 869.0  813.44 
Output6.39 93.61 1000.0  936.05 813.44 

List of recipes

No. 153b "Vyemnoe" cookies No. 153b
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 260.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 284.02 283.59 74.04 73.93 
3Unsalted butter84.0  135.84 114.11 35.41 29.74 
4Melange27.0  61.74 16.67 16.1  4.35 
5Whole condensed milk with sugar74.0  23.46 17.36 6.12 4.53 
6Sign up
7Natural honey78.0  18.52 14.45 4.83 3.77 
8Baking soda50.0  3.7  1.85 0.97 0.49 
9Whole condensed milk with sugar (for lubrication)74.0  2.47 1.83 0.64 0.47 
10Ammonium salt—  1.61 —  0.42 —  
11Sign up
Total15.94 84.06 1169.55 983.11 304.91 256.3  
Losses 4.4%43.11 11.24 
Output6.0 94.0  1000.0  940.0  260.7  245.06 
Losses before dipping/caking, shrinkage 2.2%84.06 25.69 21.6  6.7  5.63 
Dribble/Weld 10.6%120.89 31.52 
Losses after sintering/caking, shrinkage 2.2%94.0  22.97 21.59 5.99 5.63 
No. 157 cookies "Leningradskoe" No. 157
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 260.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 390.19 389.6  101.72 101.57 
3Melange27.0  320.51 86.54 83.56 22.56 
4Granulated sugar (for sprinkling)99.85 139.35 139.14 36.33 36.28 
5Essence—  3.34 —  0.87 —  
Total23.5 76.5  1271.45 972.72 331.47 253.6  
Losses 4.4%42.72 11.15 
Output7.0 93.0  1000.0  930.0  260.7  242.45 
Losses before dipping/caking, shrinkage 2.2%76.5  28.15 21.53 7.34 5.62 
Dribble/Weld 17.7%220.18 57.4  
Losses after sintering/caking, shrinkage 2.2%93.0  23.13 21.51 6.03 5.61 
№153а "Vanilla" cookies No. 153a
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 245.7  245.33 21.35 21.32 
3Unsalted butter84.0  184.28 154.8  16.01 13.45 
4Melange27.0  73.71 19.9  6.41 1.73 
5Whole condensed milk with sugar74.0  29.61 21.91 2.57 1.9  
6Sign up
7Baking soda50.0  3.69 1.85 0.32 0.16 
8Vanilla essence—  1.84 —  0.16 —  
9Ammonium salt—  1.6  —  0.14 —  
Total16.18 83.82 1173.11 983.35 101.94 85.45 
Losses 4.4%43.35 3.76 
Output6.0 94.0  1000.0  940.0  86.9  81.69 
Losses before dipping/caking, shrinkage 2.2%83.82 25.8  21.63 2.24 1.88 
Dribble/Weld 10.8%124.32 10.8  
Losses after sintering/caking, shrinkage 2.2%94.0  22.97 21.59 2.0  1.88 
No. 153d cookies "Lemon" No. 153d
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.21 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 300.2  299.75 23.48 23.44 
3Unsalted butter84.0  161.64 135.78 12.64 10.62 
4Melange27.0  80.82 21.82 6.32 1.71 
5Whole condensed milk with sugar74.0  23.09 17.09 1.81 1.34 
6Sign up
7Baking soda50.0  3.46 1.73 0.27 0.14 
8Ammonium salt—  2.31 —  0.18 —  
9Lemon essence—  0.92 —  0.072—  
Total15.75 84.25 1167.06 983.27 91.27276.9  
Losses 4.4%43.27 3.38 
Output6.0 94.0  1000.0  940.0  78.21 73.52 
Losses before dipping/caking, shrinkage 2.2%84.25 25.75 21.69 2.01 1.69 
Dribble/Weld 10.4%118.35 9.26 
Losses after sintering/caking, shrinkage 2.2%94.0  22.98 21.6  1.8  1.69 
No. 153e "Sugar" cookies No. 153e
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.52 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 388.87 388.29 27.03 26.99 
3Melange27.0  299.13 80.77 20.8  5.62 
4Granulated sugar (for sprinkling)99.85 125.64 125.45 8.73 8.72 
5Essence—  2.39 —  0.17 —  
Total22.66 77.34 1264.73 978.15 87.92 68.0  
Losses 4.4%43.15 3.0  
Output6.5 93.5  1000.0  935.0  69.52 65.0  
Losses before dipping/caking, shrinkage 2.2%77.34 27.82 21.52 1.93 1.49 
Dribble/Weld 17.3%213.88 14.87 
Losses after sintering/caking, shrinkage 2.2%93.51 23.03 21.54 1.6  1.5  
No. 153g cookies "Tiny" No. 153g
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 43.45 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter cookies crumb94.0  291.51 274.02 12.67 11.91 
3Powdered sugar99.85 230.78 230.43 10.03 10.01 
4Unsalted butter84.0  109.32 91.83 4.75 3.99 
5Whole condensed milk with sugar74.0  58.3  43.14 2.53 1.87 
6Sign up
7Baking soda50.0  6.07 3.04 0.26 0.13 
8Ammonium salt—  4.74 —  0.21 —  
9Essence—  1.82 —  0.079—  
Total10.92 89.08 1115.51 993.73 48.47943.18 
Losses 4.4%43.73 1.9  
Output5.0 95.0  1000.0  950.0  43.45 41.28 
Losses before dipping/caking, shrinkage 2.2%89.08 24.54 21.86 1.07 0.95 
Dribble/Weld 6.2%68.02 2.96 
Losses after sintering/caking, shrinkage 2.2%95.0  22.96 21.81 1.0  0.95 
No. 187 cookies "Ukrainian" No. 187
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 43.45 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 266.82 266.42 11.59 11.57 
3Unsalted butter84.0  148.24 124.52 6.44 5.41 
4Melange27.0  59.29 16.01 2.58 0.7  
5Whole condensed milk with sugar74.0  41.51 30.72 1.8  1.33 
6Sign up
7Baking soda50.0  4.39 2.2  0.19 0.095
8Ammonium salt—  1.96 —  0.085—  
9Essence—  0.89 —  0.039—  
Total15.55 84.45 1145.69 967.59 49.77442.025
Losses 4.4%42.59 1.835
Output7.5 92.5  1000.0  925.0  43.45 40.19 
Losses before dipping/caking, shrinkage 2.2%84.45 25.2  21.28 1.09 0.92 
Dribble/Weld 8.7%97.48 4.24 
Losses after sintering/caking, shrinkage 2.2%92.5  23.01 21.28 1.0  0.93 
№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 26.07 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 299.63 299.18 7.81 7.8  
3Unsalted butter84.0  199.75 167.79 5.21 4.38 
4Melange27.0  149.81 40.45 3.91 1.06 
5Whole condensed milk with sugar74.0  39.7  29.38 1.03 0.76 
6Sign up
7Vanilla powder99.85 4.99 4.98 0.13 0.13 
8Baking soda50.0  1.0  0.5  0.0260.013
Total18.89 81.11 1199.25 972.74 31.26625.364
Losses 4.4%42.74 1.114
Output7.0 93.0  1000.0  930.0  26.07 24.25 
Losses before dipping/caking, shrinkage 2.2%81.11 26.22 21.27 0.68 0.55 
Dribble/Weld 12.8%150.06 3.91 
Losses after sintering/caking, shrinkage 2.2%93.01 22.97 21.36 0.6  0.56 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 869 kg finished product
in kind
in solids
1Sign up85.5  455.35 389.32 
2Powdered sugar99.85 277.05 276.63 
3Melange27.0  144.83 39.1  
4Unsalted butter84.0  80.46 67.59 
5Granulated sugar99.85 45.06 44.99 
6Sign up74.0  16.5  12.21 
7Butter cookies crumb94.0  12.67 11.91 
8Natural honey78.0  7.78 6.07 
9Baking soda50.0  2.04 1.02 
10Essence—  1.42 —  
11Sign up70.0  1.42 0.99 
12Burnt (raw)78.0  1.06 0.83 
13Ammonium salt—  1.04 —  
14Vanilla essence—  0.16 —  
15Vanilla powder99.85 0.13 0.13 
16Sign up—  0.072—  
Total—  1047.042850.79 
General losses 4.39%37.32 
Output93.61 869.0  813.47 
how to calculate the recipe for the cake
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Рецептура на No. 155 cookies "Crimean mix" contained in handbooks:

расчеты, формы, документы: