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All groups → All products → Biscuit → Butter cookies → No. 177 cookies "Butter", mix → No. 177 → Consolidated recipe

Consolidated recipe: No. 177 cookies "Butter", mix

No. 177 cookies "Butter", mix No. 177
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 361.7 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	№153а "Vanilla" cookies	94.0	160.00	150.40	57.87	54.40
3	No. 153d cookies "Lemon"	94.0	120.00	112.80	43.40	40.80
4	No. 153e "Sugar" cookies	93.5	100.00	93.50	36.17	33.82
5	No. 187 cookies "Ukrainian"	92.5	70.00	64.75	25.32	23.42
6	Sign up
7	№153в cookies "Glagolics"	93.0	50.00	46.50	18.08	16.82
	Total	6.2 93.8	1000.00	938.45	361.70	339.44
	Output	6.2 93.8	1000.00	938.45		339.44

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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 162.77 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	284.07	283.64	46.24	46.17
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	135.86	114.12	22.11	18.57
4	Melange	27.0	61.75	16.67	10.05	2.71
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.47	17.37	3.82	2.83
6	Sign up
7	Natural honey	78.0	18.53	14.45	3.02	2.35
8	Baking soda (E500(ii))	50.0	3.71	1.85	0.60	0.30
9	Whole condensed milk with sugar the weight ratio of fat 8.5% (for lubrication)	74.0	2.47	1.83	0.40	0.30
10	Ammonium salt (E503(i))	—	1.61	—	0.26	—
11	Sign up
	Total	15.9 84.1	1169.74	983.26	190.39	160.04
	Losses 4.4%			43.26		7.04
	Output	6.0 94.0	1000.00	940.00	162.76	153.00
	Losses before baking/boiling, shrinkage 2.2%	84.1	25.73	21.63	4.19	3.52
	Baking/boiling 10.58%		120.99		19.69
	Losses after baking/boiling, shrinkage 2.2%	94.0	23.01	21.63	3.75	3.52

№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 57.87 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	245.68	245.31	14.22	14.20
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	184.26	154.78	10.66	8.96
4	Melange	27.0	73.70	19.90	4.27	1.15
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.60	21.91	1.71	1.27
6	Sign up
7	Baking soda (E500(ii))	50.0	3.69	1.84	0.21	0.11
8	Vanilla essence	—	1.84	—	0.11	—
9	Ammonium salt (E503(i))	—	1.60	—	0.092	—
	Total	16.2 83.8	1173.01	983.26	67.88	56.90
	Losses 4.4%			43.26		2.50
	Output	6.0 94.0	1000.00	940.00	57.87	54.40
	Losses before baking/boiling, shrinkage 2.2%	83.8	25.81	21.63	1.49	1.25
	Baking/boiling 10.83%		124.19		7.19
	Losses after baking/boiling, shrinkage 2.2%	94.0	23.01	21.63	1.33	1.25

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 43.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	300.19	299.74	13.03	13.01
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	161.64	135.78	7.02	5.89
4	Melange	27.0	80.82	21.82	3.51	0.95
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.09	17.09	1.00	0.74
6	Sign up
7	Baking soda (E500(ii))	50.0	3.46	1.73	0.15	0.075
8	Ammonium salt (E503(i))	—	2.31	—	0.10	—
9	Lemon essence	—	0.92	—	0.040	—
	Total	15.7 84.3	1167.06	983.26	50.66	42.68
	Losses 4.4%			43.26		1.88
	Output	6.0 94.0	1000.00	940.00	43.40	40.80
	Losses before baking/boiling, shrinkage 2.2%	84.3	25.68	21.63	1.11	0.94
	Baking/boiling 10.37%		118.38		5.14
	Losses after baking/boiling, shrinkage 2.2%	94.0	23.01	21.63	1.00	0.94

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 36.17 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	388.83	388.25	14.06	14.04
3	Melange	27.0	299.10	80.76	10.82	2.92
4	Granulated sugar (for sprinkling)	99.85	125.62	125.43	4.54	4.54
5	Essence	—	2.39	—	0.087	—
	Total	22.7 77.3	1264.60	978.03	45.74	35.38
	Losses 4.4%			43.03		1.56
	Output	6.5 93.5	1000.00	935.00	36.17	33.82
	Losses before baking/boiling, shrinkage 2.2%	77.3	27.82	21.52	1.01	0.78
	Baking/boiling 17.28%		213.76		7.73
	Losses after baking/boiling, shrinkage 2.2%	93.5	23.01	21.52	0.83	0.78

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 25.32 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	266.82	266.42	6.76	6.75
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	148.23	124.52	3.75	3.15
4	Melange	27.0	59.29	16.01	1.50	0.41
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.51	30.71	1.05	0.78
6	Sign up
7	Baking soda (E500(ii))	50.0	4.39	2.19	0.11	0.056
8	Ammonium salt (E503(i))	—	1.96	—	0.050	—
9	Essence	—	0.89	—	0.023	—
	Total	15.5 84.5	1145.68	967.57	29.01	24.50
	Losses 4.4%			42.57		1.08
	Output	7.5 92.5	1000.00	925.00	25.32	23.42
	Losses before baking/boiling, shrinkage 2.2%	84.5	25.20	21.29	0.64	0.54
	Baking/boiling 8.7%		97.46		2.47
	Losses after baking/boiling, shrinkage 2.2%	92.5	23.01	21.29	0.58	0.54

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 18.09 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter cookies crumb	94.0	291.51	274.02	5.27	4.96
3	Powdered sugar	99.85	230.78	230.43	4.17	4.17
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	109.32	91.83	1.98	1.66
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	58.30	43.14	1.05	0.78
6	Sign up
7	Baking soda (E500(ii))	50.0	6.07	3.04	0.11	0.055
8	Ammonium salt (E503(i))	—	4.74	—	0.086	—
9	Essence	—	1.82	—	0.033	—
	Total	10.9 89.1	1115.51	993.72	20.17	17.97
	Losses 4.4%			43.72		0.79
	Output	5.0 95.0	1000.00	950.00	18.08	17.18
	Losses before baking/boiling, shrinkage 2.2%	89.1	24.54	21.86	0.44	0.40
	Baking/boiling 6.23%		67.95		1.23
	Losses after baking/boiling, shrinkage 2.2%	95.0	23.01	21.86	0.42	0.40

№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 18.09 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	299.64	299.20	5.42	5.41
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	199.76	167.80	3.61	3.03
4	Melange	27.0	149.82	40.45	2.71	0.73
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	39.70	29.38	0.72	0.53
6	Sign up
7	Vanilla powder	99.85	4.99	4.99	0.090	0.090
8	Baking soda (E500(ii))	50.0	1.00	0.50	0.018	0.009
	Total	18.9 81.1	1199.33	972.80	21.69	17.59
	Losses 4.4%			42.80		0.77
	Output	7.0 93.0	1000.00	930.00	18.08	16.82
	Losses before baking/boiling, shrinkage 2.2%	81.1	26.39	21.40	0.48	0.39
	Baking/boiling 12.78%		149.93		2.71
	Losses after baking/boiling, shrinkage 2.2%	93.0	23.01	21.40	0.42	0.39

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 361.7 kg finished product
			in kind	in solids
1	Sign up	85.5	208.42	178.20
2	Powdered sugar	99.85	103.90	103.74
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.14	41.27
4	Melange	27.0	36.07	9.74
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	9.76	7.22
6	Sign up	94.0	5.27	4.96
7	Natural honey	78.0	4.83	3.77
8	Granulated sugar	99.85	4.54	4.54
9	Baking soda (E500(ii))	50.0	1.21	0.60
10	Invert syrup [raw, 70%]	70.0	0.84	0.59
11	Sign up	—	0.59	—
12	Burnt (raw)	78.0	0.44	0.34
13	Essence	—	0.30	—
14	Vanilla essence	—	0.11	—
15	Vanilla powder	99.85	0.090	0.090
16	Sign up	—	0.040	—
	Total		425.54	355.06
	General losses 4.4%			15.62
	Output	93.8	361.70	339.44

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. 177 cookies "Butter", mix contained in handbooks:

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Consolidated recipe: No. 177 cookies "Butter", mix

Recipe on No. 177 cookies "Butter", mix contained in handbooks:

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