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All groups → All products → Biscuit → Butter cookies → No. 182b cookies "Keksiki" with fruit filling, unglazed → No. 182b → Consolidated recipe

Consolidated recipe: No. 182b cookies "Keksiki" with fruit filling, unglazed

No. 182b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 948.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	201.00	148.74	190.61	141.05
	Total	10.0 90.0	1005.02	904.52	953.06	857.76
	Losses 0.5%			4.52		4.28
	Output	10.0 90.0	1000.00	900.00		853.47
	Losses before baking/boiling, shrinkage 0.24975%	90.0	2.51	2.26	2.38	2.14
	Losses after baking/boiling, shrinkage 0.24975%	90.0	2.51	2.26	2.38	2.14

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Semi-finished muffin cookie Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 762.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished cupcake	94.0	333.33	313.33	254.15	238.90
3	Semi-finished cupcake	94.0	333.33	313.33	254.15	238.90
	Total	6.0 94.0	1000.00	940.00	762.45	716.71
	Output	6.0 94.0	1000.00	940.00	762.45	716.71

Semi-finished cupcake unpainted cupcake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 254.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	358.93	358.39	91.22	91.09
3	Melange	27.0	269.21	72.69	68.42	18.47
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	251.26	211.06	63.86	53.64
5	Essence	—	2.25	—	0.57	—
6	Sign up
	Total	23.3 76.7	1287.23	987.40	327.15	250.95
	Losses 4.8%			47.40		12.05
	Output	6.0 94.0	1000.00	940.00	254.15	238.90
	Losses before baking/boiling, shrinkage 2.40038%	76.7	30.90	23.70	7.85	6.02
	Baking/boiling 18.4%		231.12		58.74
	Losses after baking/boiling, shrinkage 2.40038%	94.0	25.21	23.70	6.41	6.02

Semi-finished cupcake cupcake pink
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 254.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	358.93	358.39	91.22	91.09
3	Melange	27.0	269.21	72.69	68.42	18.47
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	251.26	211.06	63.86	53.64
5	Essence	—	2.25	—	0.57	—
6	Sign up
7	Dye	—	0.045	—	0.011	—
	Total	23.3 76.7	1287.28	987.40	327.16	250.95
	Losses 4.8%			47.40		12.05
	Output	6.0 94.0	1000.00	940.00	254.15	238.90
	Losses before baking/boiling, shrinkage 2.40038%	76.7	30.90	23.70	7.85	6.02
	Baking/boiling 18.4%		231.16		58.75
	Losses after baking/boiling, shrinkage 2.40038%	94.0	25.21	23.70	6.41	6.02

Semi-finished cupcake chocolate cupcake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 254.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	351.35	350.82	89.30	89.16
3	Melange	27.0	263.52	71.15	66.97	18.08
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	245.96	206.61	62.51	52.51
5	Cocoa powder [Skurikhin]	95.0	21.96	20.86	5.58	5.30
6	Sign up
7	Ammonium salt (E503(i))	—	1.72	—	0.44	—
	Total	23.0 77.0	1281.98	987.39	325.82	250.95
	Losses 4.8%			47.39		12.05
	Output	6.0 94.0	1000.00	940.00	254.15	238.90
	Losses before baking/boiling, shrinkage 2.4%	77.0	30.77	23.70	7.82	6.02
	Baking/boiling 18.06%		226.00		57.44
	Losses after baking/boiling, shrinkage 2.4%	94.0	25.21	23.70	6.41	6.02

Consolidated recipe, k=1.002917
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 948.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	305.72	261.39	306.61	262.15
2	Powdered sugar	99.85	271.74	271.33	272.53	272.12
3	Melange	27.0	203.81	55.03	204.41	55.19
4	Fruit filling	74.0	190.61	141.05	191.16	141.46
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	190.23	159.79	190.78	160.26
6	Sign up	95.0	5.58	5.30	5.60	5.32
7	Essence	—	1.70	—	1.71	—
8	Ammonium salt (E503(i))	—	1.33	—	1.34	—
9	Dye	—	0.011	—	0.011	—
	Total		1170.74	893.90	1174.15	896.50
	Total phase loss 4.5%			40.42
	Other losses 0.29%					2.61
	General losses 4.8%					43.03
	Output	90.0	948.30	853.47	948.30	853.47

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	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. 182b cookies "Keksiki" with fruit filling, unglazed contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 182b cookies "Keksiki" with fruit filling, unglazed

Recipe on No. 182b cookies "Keksiki" with fruit filling, unglazed contained in handbooks:

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