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All groups → All products → Biscuit → Butter cookies → No. 184d Almond biscuits with almond finish → No. 184d → Consolidated recipe

Consolidated recipe: No. 184d Almond biscuits with almond finish

No. 184d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 760.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 235.49 174.26 179.07 132.51 
3Granulated sugar (for sprinkling)99.8584.10 83.97 63.95 63.85 
4Roasted almond kernel97.5 75.69 73.80 57.55 56.12 
Total9.9 90.1 1005.03 905.19 764.22 688.31 
Losses 0.5%4.53 3.44 
Output9.9 90.1 1000.00 900.67 684.87 
Losses before baking/boiling, shrinkage 0.25%90.1 2.51 2.26 1.91 1.72 
Losses after baking/boiling, shrinkage 0.25%90.1 2.51 2.26 1.91 1.72 
List of recipes
Semi-finished Almond Cookies Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 463.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 482.50 57.90 223.71 26.85 
3Raw almond kernels94.0 413.60 388.78 191.77 180.26 
4Flour, premium85.5 68.93 58.94 31.96 27.33 
Total31.8 68.2 1447.53 987.39 671.15 457.81 
Losses 4.8%47.39 21.97 
Output6.0 94.0 1000.00 940.00 463.65 435.83 
Losses before baking/boiling, shrinkage 2.4%68.2 34.74 23.70 16.11 10.99 
Baking/boiling 27.43%387.58 179.70 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 11.69 10.99 
Consolidated recipe, k=1.012833
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 760.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85223.71 223.38 226.58 226.24 
2Raw egg white12.0 223.71 26.85 226.58 27.19 
3Raw almond kernels94.0 191.77 180.26 194.23 182.57 
4Fruit filling74.0 179.07 132.51 181.36 134.21 
5Granulated sugar99.8563.95 63.85 64.77 64.67 
6Sign up97.5 57.55 56.12 58.29 56.84 
7Flour, premium85.5 31.96 27.33 32.37 27.68 
Total971.72 710.28 984.19 719.40 
Total phase loss 3.6%25.42 
Other losses 1.3%9.11 
General losses 4.8%34.53 
Output90.1 760.40 684.87 760.40 684.87 
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.Yesraw egg whiteno 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).no datano 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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No. 184d Almond biscuits with almond finish (No. 184d) included in recipes:

No. 184 cookies "Excellent", mixNo. 184

Recipe on No. 184d Almond biscuits with almond finish contained in handbooks:

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