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Все группы → All products → Biscuit → Butter cookies → No. 185and shortbread "Tartletka" cookies → No. 185i → Consolidated recipe

Consolidated recipe: No. 185and shortbread "Tartletka" cookies

No. 185i
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 700.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Protein glaze73.49 339.99 249.86 238.09 174.97 
3Candied fruit70.0  225.86 158.1  158.17 110.72 
4Fruit filling74.0  75.6  55.94 52.94 39.18 
Total18.16 81.84 1105.26 904.52 774.01 633.44 
Losses 0.5%4.52 3.17 
Output10.0 90.0  1000.0  900.0  630.27 
Losses before dipping/caking, shrinkage 0.25%81.84 2.77 2.27 1.94 1.59 
Dribble/Weld 9.1%99.98 70.02 
Losses after sintering/caking, shrinkage 0.25%90.0  2.52 2.27 1.76 1.58 

List of recipes

biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 324.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  322.77 271.13 104.84 88.07 
3Powdered sugar99.85 215.18 214.86 69.89 69.79 
4Melange27.0  80.68 21.78 26.21 7.08 
5Flour, premium (on the dust)85.5  34.97 29.9  11.36 9.71 
6Sign up
7Vanilla powder99.85 0.27 0.27 0.0880.088
Total16.3 83.7  1192.19 997.9  387.238324.138
Losses 4.8%47.9  15.568
Output5.0 95.0  1000.0  950.0  324.81 308.57 
Losses before dipping/caking, shrinkage 2.4%83.7  28.61 23.95 9.29 7.78 
Dribble/Weld 11.9%138.37 44.94 
Losses after sintering/caking, shrinkage 2.4%95.0  25.21 23.95 8.19 7.78 
Protein glaze Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 238.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  303.03 36.36 72.15 8.66 
Total26.51 73.49 1010.1  742.37 240.5  176.76 
Losses 1.0%7.47 1.79 
Output26.51 73.49 1000.0  734.9  238.09 174.97 
Losses before dipping/caking, shrinkage 0.5%73.49 5.05 3.71 1.2  0.88 
Losses after sintering/caking, shrinkage 0.5%73.5  5.05 3.71 1.2  0.88 
Consolidated recipe, k=1.017287
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 700.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 238.24 237.88 242.36 242.0  
2Flour, premium85.5  186.1  159.12 189.32 161.87 
3Candied fruit70.0  158.17 110.72 160.9  112.63 
4Unsalted butter84.0  104.84 88.07 106.65 89.59 
5Raw egg white12.0  72.15 8.66 73.4  8.81 
6Sign up74.0  52.94 39.18 53.86 39.86 
7Melange27.0  26.21 7.08 26.66 7.2  
8Ammonium salt—  0.11 —  0.11 —  
9Vanilla powder99.85 0.0880.0880.09 0.09 
Total—  838.848650.798853.35 662.05 
Total phase loss 3.15%20.528
Other losses 1.7%11.252
General losses 4.8%31.78 
Output90.0  700.3  630.27 700.3  630.27 
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No. 185and shortbread "Tartletka" cookies (No. 185i) included in recipes:

No. 185 cookies "Stolichnaya", mixNo. 185

Рецептура на No. 185and shortbread "Tartletka" cookies contained in handbooks:

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