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All groups → All products → Biscuit → Butter cookies → No. 185b "Almond-chocolate" cookies → No. 185b → Consolidated recipe

Consolidated recipe No. 185b "Almond-chocolate" cookies

No. 185b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 955.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	99.60	99.45	95.17	95.02
	Total	4.5 95.5	1005.03	959.60	960.30	916.90
	Losses 0.5%			4.80		4.58
	Output	4.5 95.5	1000.00	954.81		912.32
	Losses before baking/boiling, shrinkage 0.25%	95.5	2.51	2.40	2.40	2.29
	Losses after baking/boiling, shrinkage 0.25%	95.5	2.51	2.40	2.40	2.29

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 865.13 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	347.48	333.58	300.61	288.59
3	Raw egg white	12.0	231.60	27.79	200.36	24.04
4	Flour, premium	85.5	57.92	49.52	50.11	42.84
5	Cocoa powder [Skurikhin]	95.0	57.91	55.01	50.10	47.59
	Total	18.7 81.3	1227.70	997.90	1062.12	863.32
	Losses 4.8%			47.90		41.44
	Output	5.0 95.0	1000.00	950.00	865.13	821.88
	Losses before baking/boiling, shrinkage 2.4%	81.3	29.46	23.95	25.49	20.72
	Baking/boiling 14.44%		173.02		149.69
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	21.81	20.72

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 955.5 kg finished product
			in kind	in solids
1	Sign up	99.85	460.94	460.25
2	Dried almond kernel	96.0	300.61	288.59
3	Raw egg white	12.0	200.36	24.04
4	Granulated sugar	99.85	95.17	95.02
5	Flour, premium	85.5	50.11	42.84
6	Sign up	95.0	50.10	47.59
	Total		1157.29	958.34
	General losses 4.8%			46.02
	Output	95.5	955.50	912.32

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Recipe on No. 185b "Almond-chocolate" cookies contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe No. 185b "Almond-chocolate" cookies

Recipe on No. 185b "Almond-chocolate" cookies contained in handbooks:

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