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All groups → 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 263.6 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 157 cookies "Leningradskoe"93.0 300.00 279.00 79.08 73.54 
3№153а "Vanilla" cookies94.0 100.00 94.00 26.36 24.78 
4No. 153d cookies "Lemon"94.0 90.00 84.60 23.72 22.30 
5No. 153e "Sugar" cookies93.5 80.00 74.80 21.09 19.72 
6Sign up
7No. 187 cookies "Ukrainian"92.5 50.00 46.25 13.18 12.19 
8№153в cookies "Glagolics"93.0 30.00 27.90 7.91 7.35 
Total6.4 93.6 1000.00 936.05 263.60 246.74 
Output6.4 93.6 1000.00 936.05 246.74 
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 79.08 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85284.07 283.64 22.46 22.43 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.86 114.12 10.74 9.02 
4Melange27.0 61.75 16.67 4.88 1.32 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.47 17.37 1.86 1.37 
6Sign up
7Natural honey78.0 18.53 14.45 1.47 1.14 
8Baking soda (E500(ii))50.0 3.71 1.85 0.29 0.15 
9Whole condensed milk with sugar the weight ratio of fat 8.5% (for lubrication)74.0 2.47 1.83 0.20 0.14 
10Ammonium salt (E503(i))—  1.61 —   0.13 —   
11Sign up
Total15.9 84.1 1169.74 983.26 92.50 77.76 
Losses 4.4%43.26 3.42 
Output6.0 94.0 1000.00 940.00 79.08 74.34 
Losses before baking/boiling, shrinkage 2.2%84.1 25.73 21.63 2.04 1.71 
Baking/boiling 10.58%120.99 9.57 
Losses after baking/boiling, shrinkage 2.2%94.0 23.01 21.63 1.82 1.71 
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 79.08 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85390.22 389.63 30.86 30.81 
3Melange27.0 320.54 86.55 25.35 6.84 
4Granulated sugar (for sprinkling)99.85139.36 139.16 11.02 11.00 
5Essence—  3.34 —   0.26 —   
Total23.5 76.5 1271.56 972.80 100.55 76.93 
Losses 4.4%42.80 3.38 
Output7.0 93.0 1000.00 930.00 79.08 73.54 
Losses before baking/boiling, shrinkage 2.2%76.5 27.97 21.40 2.21 1.69 
Baking/boiling 17.74%220.57 17.44 
Losses after baking/boiling, shrinkage 2.2%93.0 23.01 21.40 1.82 1.69 
№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 26.36 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85245.68 245.31 6.48 6.47 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 184.26 154.78 4.86 4.08 
4Melange27.0 73.70 19.90 1.94 0.52 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.60 21.91 0.78 0.58 
6Sign up
7Baking soda (E500(ii))50.0 3.69 1.84 0.10 0.049
8Vanilla essence—  1.84 —   0.049—   
9Ammonium salt (E503(i))—  1.60 —   0.042—   
Total16.2 83.8 1173.01 983.26 30.92 25.92 
Losses 4.4%43.26 1.14 
Output6.0 94.0 1000.00 940.00 26.36 24.78 
Losses before baking/boiling, shrinkage 2.2%83.8 25.81 21.63 0.68 0.57 
Baking/boiling 10.83%124.19 3.27 
Losses after baking/boiling, shrinkage 2.2%94.0 23.01 21.63 0.61 0.57 
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 23.72 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85300.19 299.74 7.12 7.11 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 161.64 135.78 3.83 3.22 
4Melange27.0 80.82 21.82 1.92 0.52 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.09 17.09 0.55 0.41 
6Sign up
7Baking soda (E500(ii))50.0 3.46 1.73 0.0820.041
8Ammonium salt (E503(i))—  2.31 —   0.055—   
9Lemon essence—  0.92 —   0.022—   
Total15.7 84.3 1167.06 983.26 27.69 23.33 
Losses 4.4%43.26 1.03 
Output6.0 94.0 1000.00 940.00 23.72 22.30 
Losses before baking/boiling, shrinkage 2.2%84.3 25.68 21.63 0.61 0.51 
Baking/boiling 10.37%118.38 2.81 
Losses after baking/boiling, shrinkage 2.2%94.0 23.01 21.63 0.55 0.51 
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 21.09 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85388.83 388.25 8.20 8.19 
3Melange27.0 299.10 80.76 6.31 1.70 
4Granulated sugar (for sprinkling)99.85125.62 125.43 2.65 2.65 
5Essence—  2.39 —   0.050—   
Total22.7 77.3 1264.60 978.03 26.67 20.62 
Losses 4.4%43.03 0.91 
Output6.5 93.5 1000.00 935.00 21.09 19.72 
Losses before baking/boiling, shrinkage 2.2%77.3 27.82 21.52 0.59 0.45 
Baking/boiling 17.28%213.76 4.51 
Losses after baking/boiling, shrinkage 2.2%93.5 23.01 21.52 0.49 0.45 
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 13.18 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter cookies crumb94.0 291.51 274.02 3.84 3.61 
3Powdered sugar99.85230.78 230.43 3.04 3.04 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 109.32 91.83 1.44 1.21 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 58.30 43.14 0.77 0.57 
6Sign up
7Baking soda (E500(ii))50.0 6.07 3.04 0.0800.040
8Ammonium salt (E503(i))—  4.74 —   0.062—   
9Essence—  1.82 —   0.024—   
Total10.9 89.1 1115.51 993.72 14.70 13.10 
Losses 4.4%43.72 0.58 
Output5.0 95.0 1000.00 950.00 13.18 12.52 
Losses before baking/boiling, shrinkage 2.2%89.1 24.54 21.86 0.32 0.29 
Baking/boiling 6.23%67.95 0.90 
Losses after baking/boiling, shrinkage 2.2%95.0 23.01 21.86 0.30 0.29 
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 13.18 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85266.82 266.42 3.52 3.51 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 148.23 124.52 1.95 1.64 
4Melange27.0 59.29 16.01 0.78 0.21 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.51 30.71 0.55 0.40 
6Sign up
7Baking soda (E500(ii))50.0 4.39 2.19 0.0580.029
8Ammonium salt (E503(i))—  1.96 —   0.026—   
9Essence—  0.89 —   0.012—   
Total15.5 84.5 1145.68 967.57 15.10 12.75 
Losses 4.4%42.57 0.56 
Output7.5 92.5 1000.00 925.00 13.18 12.19 
Losses before baking/boiling, shrinkage 2.2%84.5 25.20 21.29 0.33 0.28 
Baking/boiling 8.7%97.46 1.28 
Losses after baking/boiling, shrinkage 2.2%92.5 23.01 21.29 0.30 0.28 
№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 7.91 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85299.64 299.20 2.37 2.37 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 199.76 167.80 1.58 1.33 
4Melange27.0 149.82 40.45 1.18 0.32 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.70 29.38 0.31 0.23 
6Sign up
7Vanilla powder99.854.99 4.99 0.0390.039
8Baking soda (E500(ii))50.0 1.00 0.50 0.0080.004
Total18.9 81.1 1199.33 972.80 9.48 7.69 
Losses 4.4%42.80 0.34 
Output7.0 93.0 1000.00 930.00 7.91 7.35 
Losses before baking/boiling, shrinkage 2.2%81.1 26.39 21.40 0.21 0.17 
Baking/boiling 12.78%149.93 1.19 
Losses after baking/boiling, shrinkage 2.2%93.0 23.01 21.40 0.18 0.17 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 263.6 kg finished product
in kind
in solids
1Sign up85.5 138.13 118.10 
2Powdered sugar99.8584.05 83.92 
3Melange27.0 43.93 11.86 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.41 20.50 
5Granulated sugar99.8513.67 13.65 
6Sign up74.0 5.01 3.71 
7Butter cookies crumb94.0 3.84 3.61 
8Natural honey78.0 2.36 1.84 
9Baking soda (E500(ii))50.0 0.62 0.31 
10Invert syrup [raw, 70%]70.0 0.43 0.30 
11Sign up—  0.43 —   
12Burnt (raw)78.0 0.32 0.25 
13Ammonium salt (E503(i))—  0.31 —   
14Vanilla essence—  0.049—   
15Vanilla powder99.850.0390.039
16Sign up—  0.022—   
Total317.62 258.10 
General losses 4.4%11.36 
Output93.6 263.60 246.74 
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