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All groups → All products → Biscuit → Butter cookies → No. 184a "Vyemnoe" chocolate glazed cookies → No. 184a → Consolidated recipe

Consolidated recipe No. 184a "Vyemnoe" chocolate glazed cookies

No. 184a
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 600.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.19	261.31	259.19	157.02	155.75
	Total	3.9 96.1	1005.03	965.72	603.92	580.30
	Losses 0.5%			4.83		2.90
	Output	3.9 96.1	1000.00	960.89		577.40
	Losses before baking/boiling, shrinkage 0.25%	96.1	2.51	2.41	1.51	1.45
	Losses after baking/boiling, shrinkage 0.25%	96.1	2.51	2.41	1.51	1.45

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 446.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	265.73	223.21	118.75	99.75
3	Powdered sugar	99.85	236.19	235.83	105.55	105.39
4	Pasteurized milk the weight ratio of fat 3.2%	11.5	92.42	10.63	41.30	4.75
5	Natural honey	78.0	23.62	18.42	10.56	8.23
6	Sign up
7	Vanilla powder	99.85	2.96	2.96	1.32	1.32
	Total	17.9 82.1	1215.35	997.90	543.14	445.96
	Losses 4.8%			47.90		21.41
	Output	5.0 95.0	1000.00	950.00	446.90	424.55
	Losses before baking/boiling, shrinkage 2.4%	82.1	29.17	23.95	13.04	10.70
	Baking/boiling 13.57%		160.98		71.94
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	11.27	10.70

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 157.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	101.95	101.95	16.01	16.01
	Total	0.81 99.19	1020.41	1012.14	160.22	158.93
	Losses 2.0%			20.24		3.18
	Output	0.81 99.19	1000.00	991.90	157.02	155.75
	Losses before baking/boiling, shrinkage 1.0%	99.19	10.20	10.12	1.60	1.59
	Losses after baking/boiling, shrinkage 1.0%	99.19	10.20	10.12	1.60	1.59

Consolidated recipe, k=1.002689
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 600.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	263.89	225.63	264.60	226.23
2	Chocolate glaze [Skurikhin]	99.1	144.22	142.92	144.60	143.30
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.75	99.75	119.07	100.02
4	Powdered sugar	99.85	105.55	105.39	105.84	105.68
5	Pasteurized milk the weight ratio of fat 3.2%	11.5	41.30	4.75	41.41	4.76
6	Sign up	100.0	16.01	16.01	16.05	16.05
7	Natural honey	78.0	10.56	8.23	10.58	8.26
8	Baking soda (E500(ii))	50.0	1.76	0.88	1.77	0.88
9	Vanilla powder	99.85	1.32	1.32	1.33	1.32
	Total		703.37	604.89	705.26	606.51
	Total phase loss 4.5%			27.49
	Other losses 0.27%					1.63
	General losses 4.8%					29.11
	Output	96.1	600.90	577.40	600.90	577.40

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Recipe on No. 184a "Vyemnoe" chocolate glazed cookies contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe No. 184a "Vyemnoe" chocolate glazed cookies

Recipe on No. 184a "Vyemnoe" chocolate glazed cookies contained in handbooks:

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