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All groups → All products → Biscuit → Butter cookies → №183 cookies "Suvorovskoe" → Recipe No. 183 (1986) → Consolidated recipe

Consolidated recipe №183 cookies "Suvorovskoe"

Recipe No. 183 (1986)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 646.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.19279.16 276.90 180.48 179.02 
3Suvorovskoe biscuit filling90.8 167.51 152.10 108.30 98.33 
Total5.1 94.9 1005.03 953.85 649.75 616.67 
Losses 0.5%4.77 3.08 
Output5.1 94.9 1000.00 949.08 613.58 
Losses before baking/boiling, shrinkage 0.25%94.9 2.51 2.38 1.62 1.54 
Losses after baking/boiling, shrinkage 0.25%94.9 2.51 2.38 1.62 1.54 
List of recipes
biscuits (1986)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 360.98 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85286.05 285.62 103.26 103.10 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 286.04 240.27 103.25 86.73 
4Melange27.0 190.71 51.49 68.84 18.59 
5Vanilla powder99.852.38 2.38 0.86 0.86 
Total20.5 79.5 1241.94 987.39 448.31 356.43 
Losses 4.8%47.39 17.11 
Output6.0 94.0 1000.00 940.00 360.98 339.32 
Losses before baking/boiling, shrinkage 2.4%79.5 29.81 23.70 10.76 8.55 
Baking/boiling 15.42%186.93 67.48 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 9.10 8.55 
Chocolate glaze for cookies Suvorovskoe (1986)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 101.95 101.95 18.40 18.40 
Total0.81 99.191020.41 1012.14 184.16 182.67 
Losses 2.0%20.24 3.65 
Output0.81 99.191000.00 991.90 180.48 179.02 
Losses before baking/boiling, shrinkage 1.0%99.1910.20 10.12 1.84 1.83 
Losses after baking/boiling, shrinkage 1.0%99.1910.20 10.12 1.84 1.83 
Suvorovskoe biscuit filling Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 288.04 213.15 31.19 23.08 
3Cocoa powder [Skurikhin]95.0 144.02 136.82 15.60 14.82 
4Sugar syrup [raw, 65%] (for finishing)65.0 134.42 87.37 14.56 9.46 
5Vanilla powder99.8511.52 11.50 1.25 1.25 
Total17.2 82.8 1154.07 955.79 124.98 103.51 
Losses 5.0%47.79 5.18 
Output9.2 90.8 1000.00 908.00 108.30 98.33 
Losses before baking/boiling, shrinkage 2.5%82.8 28.85 23.89 3.12 2.59 
Baking/boiling 8.79%98.91 10.71 
Losses after baking/boiling, shrinkage 2.5%90.8 26.32 23.89 2.85 2.59 
Consolidated recipe, k=1.002982
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 646.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 172.10 147.14 172.61 147.58 
2Chocolate glaze [Skurikhin]99.1 165.76 164.27 166.26 164.76 
3Powdered sugar99.85103.26 103.10 103.57 103.41 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.25 86.73 103.56 86.99 
5Melange27.0 68.84 18.59 69.05 18.64 
6Sign up88.0 62.39 54.90 62.57 55.06 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 31.19 23.08 31.29 23.15 
8Cocoa-butter [cocoa butter]100.0 18.40 18.40 18.45 18.45 
9Cocoa powder [Skurikhin]95.0 15.60 14.82 15.64 14.86 
10Sugar syrup [raw, 65%]65.0 14.56 9.46 14.60 9.49 
11Sign up99.852.11 2.10 2.11 2.11 
Total757.45 642.60 759.71 644.52 
Total phase loss 4.5%29.02 
Other losses 0.3%1.92 
General losses 4.8%30.94 
Output94.9 646.50 613.58 646.50 613.58 
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