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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 395.7 kg product set
in kind
in solids
in kind
in solids
1Sign up
2№153а "Vanilla" cookies94.0 160.00 150.40 63.31 59.51 
3No. 153d cookies "Lemon"94.0 120.00 112.80 47.48 44.63 
4No. 153e "Sugar" cookies93.5 100.00 93.50 39.57 37.00 
5No. 187 cookies "Ukrainian"92.5 70.00 64.75 27.70 25.62 
6Sign up
7№153в cookies "Glagolics"93.0 50.00 46.50 19.78 18.40 
Total6.2 93.8 1000.00 938.45 395.70 371.34 
Output6.2 93.8 1000.00 938.45 371.34 
List of recipes
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 178.07 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85284.07 283.64 50.58 50.51 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.86 114.12 24.19 20.32 
4Melange27.0 61.75 16.67 11.00 2.97 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.47 17.37 4.18 3.09 
6Sign up
7Natural honey78.0 18.53 14.45 3.30 2.57 
8Baking soda (E500(ii))50.0 3.71 1.85 0.66 0.33 
9Whole condensed milk with sugar the weight ratio of fat 8.5% (for lubrication)74.0 2.47 1.83 0.44 0.33 
10Ammonium salt (E503(i))—  1.61 —   0.29 —   
11Sign up
Total15.9 84.1 1169.74 983.26 208.29 175.08 
Losses 4.4%43.26 7.70 
Output6.0 94.0 1000.00 940.00 178.06 167.38 
Losses before baking/boiling, shrinkage 2.2%84.1 25.73 21.63 4.58 3.85 
Baking/boiling 10.58%120.99 21.54 
Losses after baking/boiling, shrinkage 2.2%94.0 23.01 21.63 4.10 3.85 
№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 63.31 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85245.68 245.31 15.55 15.53 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 184.26 154.78 11.67 9.80 
4Melange27.0 73.70 19.90 4.67 1.26 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.60 21.91 1.87 1.39 
6Sign up
7Baking soda (E500(ii))50.0 3.69 1.84 0.23 0.12 
8Vanilla essence—  1.84 —   0.12 —   
9Ammonium salt (E503(i))—  1.60 —   0.10 —   
Total16.2 83.8 1173.01 983.26 74.27 62.25 
Losses 4.4%43.26 2.74 
Output6.0 94.0 1000.00 940.00 63.31 59.51 
Losses before baking/boiling, shrinkage 2.2%83.8 25.81 21.63 1.63 1.37 
Baking/boiling 10.83%124.19 7.86 
Losses after baking/boiling, shrinkage 2.2%94.0 23.01 21.63 1.46 1.37 
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 47.48 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85300.19 299.74 14.25 14.23 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 161.64 135.78 7.68 6.45 
4Melange27.0 80.82 21.82 3.84 1.04 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.09 17.09 1.10 0.81 
6Sign up
7Baking soda (E500(ii))50.0 3.46 1.73 0.16 0.082
8Ammonium salt (E503(i))—  2.31 —   0.11 —   
9Lemon essence—  0.92 —   0.044—   
Total15.7 84.3 1167.06 983.26 55.42 46.69 
Losses 4.4%43.26 2.05 
Output6.0 94.0 1000.00 940.00 47.48 44.63 
Losses before baking/boiling, shrinkage 2.2%84.3 25.68 21.63 1.22 1.03 
Baking/boiling 10.37%118.38 5.62 
Losses after baking/boiling, shrinkage 2.2%94.0 23.01 21.63 1.09 1.03 
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 39.57 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85388.83 388.25 15.39 15.36 
3Melange27.0 299.10 80.76 11.84 3.20 
4Granulated sugar (for sprinkling)99.85125.62 125.43 4.97 4.96 
5Essence—  2.39 —   0.095—   
Total22.7 77.3 1264.60 978.03 50.04 38.70 
Losses 4.4%43.03 1.70 
Output6.5 93.5 1000.00 935.00 39.57 37.00 
Losses before baking/boiling, shrinkage 2.2%77.3 27.82 21.52 1.10 0.85 
Baking/boiling 17.28%213.76 8.46 
Losses after baking/boiling, shrinkage 2.2%93.5 23.01 21.52 0.91 0.85 
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 27.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85266.82 266.42 7.39 7.38 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 148.23 124.52 4.11 3.45 
4Melange27.0 59.29 16.01 1.64 0.44 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.51 30.71 1.15 0.85 
6Sign up
7Baking soda (E500(ii))50.0 4.39 2.19 0.12 0.061
8Ammonium salt (E503(i))—  1.96 —   0.054—   
9Essence—  0.89 —   0.025—   
Total15.5 84.5 1145.68 967.57 31.73 26.80 
Losses 4.4%42.57 1.18 
Output7.5 92.5 1000.00 925.00 27.70 25.62 
Losses before baking/boiling, shrinkage 2.2%84.5 25.20 21.29 0.70 0.59 
Baking/boiling 8.7%97.46 2.70 
Losses after baking/boiling, shrinkage 2.2%92.5 23.01 21.29 0.64 0.59 
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 19.79 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter cookies crumb94.0 291.51 274.02 5.77 5.42 
3Powdered sugar99.85230.78 230.43 4.57 4.56 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 109.32 91.83 2.16 1.82 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 58.30 43.14 1.15 0.85 
6Sign up
7Baking soda (E500(ii))50.0 6.07 3.04 0.12 0.060
8Ammonium salt (E503(i))—  4.74 —   0.094—   
9Essence—  1.82 —   0.036—   
Total10.9 89.1 1115.51 993.72 22.07 19.66 
Losses 4.4%43.72 0.87 
Output5.0 95.0 1000.00 950.00 19.78 18.80 
Losses before baking/boiling, shrinkage 2.2%89.1 24.54 21.86 0.49 0.43 
Baking/boiling 6.23%67.95 1.34 
Losses after baking/boiling, shrinkage 2.2%95.0 23.01 21.86 0.46 0.43 
№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 19.79 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85299.64 299.20 5.93 5.92 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 199.76 167.80 3.95 3.32 
4Melange27.0 149.82 40.45 2.96 0.80 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.70 29.38 0.79 0.58 
6Sign up
7Vanilla powder99.854.99 4.99 0.10 0.10 
8Baking soda (E500(ii))50.0 1.00 0.50 0.0200.010
Total18.9 81.1 1199.33 972.80 23.73 19.25 
Losses 4.4%42.80 0.85 
Output7.0 93.0 1000.00 930.00 19.78 18.40 
Losses before baking/boiling, shrinkage 2.2%81.1 26.39 21.40 0.52 0.42 
Baking/boiling 12.78%149.93 2.97 
Losses after baking/boiling, shrinkage 2.2%93.0 23.01 21.40 0.46 0.42 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 395.7 kg finished product
in kind
in solids
1Sign up85.5 228.01 194.95 
2Powdered sugar99.85113.66 113.49 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.75 45.15 
4Melange27.0 39.46 10.65 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.68 7.90 
6Sign up94.0 5.77 5.42 
7Natural honey78.0 5.29 4.12 
8Granulated sugar99.854.97 4.96 
9Baking soda (E500(ii))50.0 1.32 0.66 
10Invert syrup [raw, 70%]70.0 0.92 0.64 
11Sign up—  0.64 —   
12Burnt (raw)78.0 0.48 0.37 
13Essence—  0.33 —   
14Vanilla essence—  0.12 —   
15Vanilla powder99.850.10 0.10 
16Sign up—  0.044—   
Total465.55 388.44 
General losses 4.4%17.09 
Output93.8 395.70 371.34 
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