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All groups → All products → Biscuit → Butter cookies → No. 185d cookies "Start" → No. 185d → Consolidated recipe

Consolidated recipe No. 185d cookies "Start"

No. 185d
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 678.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline	99.0	94.82	93.87	64.33	63.68
	Total	3.7 96.3	1005.03	967.67	681.81	656.47
	Losses 0.5%			4.84		3.29
	Output	3.7 96.3	1000.00	962.83		653.18
	Losses before baking/boiling, shrinkage 0.25024%	96.3	2.52	2.42	1.71	1.64
	Losses after baking/boiling, shrinkage 0.25024%	96.3	2.52	2.42	1.71	1.64

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biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 617.49 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	367.51	314.22	226.93	194.03
3	Melange	27.0	306.29	82.70	189.13	51.07
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	196.00	164.64	121.03	101.66
5	Vanilla powder	99.85	6.12	6.11	3.78	3.77
	Total	23.5 76.5	1316.93	1008.02	813.19	622.44
	Losses 4.8%			48.02		29.65
	Output	4.0 96.0	1000.00	960.00	617.49	592.79
	Losses before baking/boiling, shrinkage 2.38183%	76.5	31.37	24.01	19.37	14.83
	Baking/boiling 20.27%		260.55		160.89
	Losses after baking/boiling, shrinkage 2.38183%	96.0	25.01	24.01	15.44	14.83

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 678.4 kg finished product
			in kind	in solids
1	Sign up	99.85	272.32	271.91
2	Flour, premium	85.5	226.93	194.03
3	Melange	27.0	189.13	51.07
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	121.03	101.66
5	Praline	99.0	64.33	63.68
6	Sign up	99.85	3.78	3.77
	Total		877.51	686.12
	General losses 4.8%			32.94
	Output	96.3	678.40	653.18

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1988 Cookies recipes (crackers, biscuits)

Consolidated recipe No. 185d cookies "Start"

Recipe on No. 185d cookies "Start" contained in handbooks:

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