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All groups → All products → Biscuit → Butter cookies → No. 185z "Petifour" cookies glazed with chocolate → No. 185z → Consolidated recipe

Consolidated recipe No. 185z "Petifour" cookies glazed with chocolate

No. 185z
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 695.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14223.34 221.41 155.40 154.06 
Total4.1 95.9 1005.03 964.01 699.30 670.76 
Losses 0.5%4.82 3.35 
Output4.1 95.9 1000.00 959.19 667.41 
Losses before baking/boiling, shrinkage 0.25%95.9 2.51 2.41 1.75 1.68 
Losses after baking/boiling, shrinkage 0.25%95.9 2.51 2.41 1.75 1.68 
List of recipes
semi-finished cookies "Petifour"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 543.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 284.26 238.78 154.61 129.87 
3Powdered sugar99.85227.41 227.07 123.69 123.50 
4Fresh whole milk the weight ratio of fat 3.2%12.0 94.91 11.39 51.62 6.19 
5Flour, premium (on the dust)85.5 34.11 29.17 18.55 15.86 
6Sign up
7Vanilla powder99.853.41 3.40 1.85 1.85 
Total18.0 82.0 1216.63 997.90 661.72 542.75 
Losses 4.8%47.90 26.05 
Output5.0 95.0 1000.00 950.00 543.90 516.70 
Losses before baking/boiling, shrinkage 2.4%82.0 29.20 23.95 15.88 13.03 
Baking/boiling 13.66%162.22 88.23 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 13.71 13.03 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 6.34 6.34 
Total0.86 99.141020.41 1011.59 158.57 157.20 
Losses 2.0%20.23 3.14 
Output0.86 99.141000.00 991.36 155.40 154.06 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 1.59 1.57 
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 1.59 1.57 
Consolidated recipe, k=1.001573
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 695.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 327.77 280.25 328.29 280.69 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 154.61 129.87 154.85 130.08 
3Chocolate glaze [Skurikhin]99.1 152.23 150.86 152.47 151.10 
4Powdered sugar99.85123.69 123.50 123.88 123.70 
5Fresh whole milk the weight ratio of fat 3.2%12.0 51.62 6.19 51.70 6.20 
6Sign up100.0 6.34 6.34 6.35 6.35 
7Baking soda (E500(ii))50.0 2.17 1.08 2.17 1.09 
8Vanilla powder99.851.85 1.85 1.86 1.85 
Total820.29 699.96 821.58 701.06 
Total phase loss 4.7%32.55 
Other losses 0.16%1.10 
General losses 4.8%33.65 
Output95.9 695.80 667.41 695.80 667.41 
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