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All groups → All products → Biscuit → Butter cookies → No. 182в cookies "Keksiki" with candied fruits, glazed with chocolate → No. 182v → Consolidated recipe

Consolidated recipe: No. 182в cookies "Keksiki" with candied fruits, glazed with chocolate

No. 182v
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 277.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14247.24 245.10 68.71 68.11 
Total4.7 95.3 1005.03 957.42 279.30 266.07 
Losses 0.5%4.79 1.33 
Output4.7 95.3 1000.00 952.63 264.74 
Losses before baking/boiling, shrinkage 0.25%95.3 2.51 2.39 0.70 0.67 
Losses after baking/boiling, shrinkage 0.25%95.3 2.51 2.39 0.70 0.67 
List of recipes
Semi-finished cupcake candied fruit muffin
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 210.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fruit70.0 286.13 200.29 60.26 42.18 
3Powdered sugar99.85286.12 285.69 60.25 60.16 
4Melange27.0 214.59 57.94 45.19 12.20 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 200.30 168.25 42.18 35.43 
6Sign up
7Ammonium salt (E503(i))—  1.40 —   0.29 —   
Total24.8 75.2 1312.23 987.39 276.34 207.93 
Losses 4.8%47.39 9.98 
Output6.0 94.0 1000.00 940.00 210.59 197.95 
Losses before baking/boiling, shrinkage 2.4%75.2 31.49 23.70 6.63 4.99 
Baking/boiling 19.95%255.52 53.81 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 5.31 4.99 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 68.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 2.80 2.80 
Total0.86 99.141020.41 1011.59 70.11 69.50 
Losses 2.0%20.23 1.39 
Output0.86 99.141000.00 991.36 68.71 68.11 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.70 0.70 
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.70 0.70 
Consolidated recipe, k=1.002331
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 277.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 67.79 57.96 67.95 58.10 
2Chocolate glaze [Skurikhin]99.1 67.31 66.70 67.46 66.86 
3Fruit70.0 60.26 42.18 60.40 42.28 
4Powdered sugar99.8560.25 60.16 60.39 60.30 
5Melange27.0 45.19 12.20 45.30 12.23 
6Sign up84.0 42.18 35.43 42.28 35.51 
7Cocoa-butter [cocoa butter]100.0 2.80 2.80 2.81 2.81 
8Essence—  0.38 —   0.38 —   
9Ammonium salt (E503(i))—  0.29 —   0.30 —   
Total346.45 277.44 347.26 278.09 
Total phase loss 4.6%12.70 
Other losses 0.23%0.65 
General losses 4.8%13.35 
Output95.3 277.90 264.74 277.90 264.74 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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