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All groups → All products → Biscuit → Butter cookies → No. 182e "Shortbread" biscuits with fruit filling, glazed with chocolate → No. 182e → Consolidated recipe

Consolidated recipe: No. 182e "Shortbread" biscuits with fruit filling, glazed with chocolate

No. 182e
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 386.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.14	321.61	318.83	124.40	123.32
3	Fruit filling	74.0	170.85	126.43	66.09	48.90
4	Roasted almond kernel	97.5	30.15	29.40	11.66	11.37
	Total	7.2 92.8	1005.03	932.95	388.74	360.87
	Losses 0.5%			4.66		1.80
	Output	7.2 92.8	1000.00	928.29		359.06
	Losses before baking/boiling, shrinkage 0.25%	92.8	2.51	2.33	0.97	0.90
	Losses after baking/boiling, shrinkage 0.25%	92.8	2.51	2.33	0.97	0.90

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Semi-finished product sand recipe (in cookies # 182d, 182e, 182g)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 186.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	309.72	309.26	57.79	57.71
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	258.11	216.81	48.16	40.46
4	Melange	27.0	103.23	27.87	19.26	5.20
5	Baking soda (E500(ii))	50.0	5.17	2.58	0.96	0.48
6	Sign up
	Total	16.4 83.6	1194.01	997.90	222.80	186.21
	Losses 4.8%			47.90		8.94
	Output	5.0 95.0	1000.00	950.00	186.60	177.27
	Losses before baking/boiling, shrinkage 2.40011%	83.6	28.66	23.95	5.35	4.47
	Baking/boiling 12.03%		140.14		26.15
	Losses after baking/boiling, shrinkage 2.40011%	95.0	25.21	23.95	4.70	4.47

Chocolate glaze for cookies ...
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 124.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	40.82	40.82	5.08	5.08
	Total	0.86 99.14	1020.41	1011.59	126.94	125.84
	Losses 2.0%			20.23		2.52
	Output	0.86 99.14	1000.00	991.36	124.40	123.32
	Losses before baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	1.27	1.26
	Losses after baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	1.27	1.26

Consolidated recipe, k=1.013012
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 386.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	121.86	120.76	123.45	122.33
2	Flour, premium	85.5	96.33	82.36	97.58	83.43
3	Fruit filling	74.0	66.09	48.90	66.94	49.54
4	Powdered sugar	99.85	57.79	57.71	58.54	58.46
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.16	40.46	48.79	40.98
6	Sign up	27.0	19.26	5.20	19.51	5.27
7	Roasted almond kernel	97.5	11.66	11.37	11.81	11.52
8	Cocoa-butter [cocoa butter]	100.0	5.08	5.08	5.14	5.14
9	Baking soda (E500(ii))	50.0	0.96	0.48	0.98	0.49
10	Essence	—	0.29	—	0.29	—
	Total		427.48	372.32	433.05	377.16
	Total phase loss 3.6%			13.26
	Other losses 1.3%					4.84
	General losses 4.8%					18.10
	Output	92.8	386.80	359.06	386.80	359.06

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. 182e "Shortbread" biscuits with fruit filling, glazed with chocolate contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 182e "Shortbread" biscuits with fruit filling, glazed with chocolate

Recipe on No. 182e "Shortbread" biscuits with fruit filling, glazed with chocolate contained in handbooks:

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