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All groups → All products → Biscuit → Butter cookies → No. 185 cookies "Stolichnaya", mix → No. 185 → Consolidated recipe

Consolidated recipe: No. 185 cookies "Stolichnaya", mix

No. 185 cookies "Stolichnaya", mix No. 185
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 983.8 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 185е "Shortbread" cookies with sprinkling	95.4	133.30	127.22	131.14	125.16
3	No. 185z "Petifour" cookies glazed with chocolate	95.9	102.00	97.84	100.35	96.25
4	No. 185zh "Petifour" cookies with candied fruits	92.1	100.00	92.12	98.38	90.63
5	No. 185k biscuits "Flower"	91.4	82.70	75.55	81.36	74.33
6	Sign up
7	No. 185d cookies "Start"	96.3	70.00	67.40	68.87	66.31
8	No. 185b "Almond-chocolate" cookies	95.5	68.00	64.93	66.90	63.88
9	No. 185a "Eastern" cookies	95.4	61.30	58.47	60.31	57.52
10	No. 185l "Yuzhnoye" cookies	94.0	60.00	56.40	59.03	55.49
11	Sign up
12	No. 182d "Shortbread" cookies glazed with chocolate	97.2	53.30	51.78	52.44	50.95
	Total	6.1 93.9	1000.00	938.82	983.80	923.61
	Output	6.1 93.9	1000.00	938.82		923.61

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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 141.67 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Protein glaze	73.5	339.98	249.87	48.16	35.40
3	Candied fruit	70.0	225.86	158.10	32.00	22.40
4	Fruit filling	74.0	75.60	55.94	10.71	7.92
	Total	18.2 81.8	1105.24	904.52	156.58	128.14
	Losses 0.5%			4.52		0.64
	Output	10.0 90.0	1000.00	900.00	141.67	127.50
	Losses before baking/boiling, shrinkage 0.25%	81.8	2.76	2.26	0.39	0.32
	Baking/boiling 9.07%		99.96		14.16
	Losses after baking/boiling, shrinkage 0.25%	90.0	2.51	2.26	0.36	0.32

No. 185е "Shortbread" cookies with sprinkling No. 185e
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.14 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	91.36	91.22	11.98	11.96
	Total	4.6 95.4	1005.03	959.20	131.80	125.79
	Losses 0.5%			4.80		0.63
	Output	4.6 95.4	1000.00	954.41	131.14	125.16
	Losses before baking/boiling, shrinkage 0.25%	95.4	2.51	2.40	0.33	0.31
	Losses after baking/boiling, shrinkage 0.25%	95.4	2.51	2.40	0.33	0.31

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 100.35 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.14	223.34	221.41	22.41	22.22
	Total	4.1 95.9	1005.03	964.01	100.85	96.74
	Losses 0.5%			4.82		0.48
	Output	4.1 95.9	1000.00	959.19	100.35	96.25
	Losses before baking/boiling, shrinkage 0.25%	95.9	2.51	2.41	0.25	0.24
	Losses after baking/boiling, shrinkage 0.25%	95.9	2.51	2.41	0.25	0.24

No. 185zh "Petifour" cookies with candied fruits No. 185zh
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 98.38 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Candied fruit	70.0	115.61	80.93	11.37	7.96
	Total	7.9 92.1	1005.03	925.87	98.87	91.09
	Losses 0.5%			4.63		0.46
	Output	7.9 92.1	1000.00	921.24	98.38	90.63
	Losses before baking/boiling, shrinkage 0.25%	92.1	2.51	2.31	0.25	0.23
	Losses after baking/boiling, shrinkage 0.25%	92.1	2.51	2.31	0.25	0.23

No. 185k biscuits "Flower" No. 185k
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.36 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	246.51	182.42	20.06	14.84
	Total	8.6 91.4	1005.03	918.18	81.77	74.70
	Losses 0.5%			4.59		0.37
	Output	8.6 91.4	1000.00	913.59	81.36	74.33
	Losses before baking/boiling, shrinkage 0.25%	91.4	2.51	2.30	0.20	0.19
	Losses after baking/boiling, shrinkage 0.25%	91.4	2.51	2.30	0.20	0.19

No. 185g glazed stick biscuits No. 185g
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 69.55 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar glaze	83.2	91.37	76.02	6.35	5.29
	Total	6.5 93.5	1005.03	939.43	69.90	65.34
	Losses 0.5%			4.70		0.33
	Output	6.5 93.5	1000.00	934.74	69.55	65.02
	Losses before baking/boiling, shrinkage 0.25%	93.5	2.51	2.35	0.17	0.16
	Losses after baking/boiling, shrinkage 0.25%	93.5	2.51	2.35	0.17	0.16

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 68.87 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline	99.0	94.82	93.87	6.53	6.46
	Total	3.7 96.3	1005.03	967.67	69.21	66.64
	Losses 0.5%			4.84		0.33
	Output	3.7 96.3	1000.00	962.83	68.87	66.31
	Losses before baking/boiling, shrinkage 0.25024%	96.3	2.52	2.42	0.17	0.17
	Losses after baking/boiling, shrinkage 0.25024%	96.3	2.52	2.42	0.17	0.17

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 66.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	99.60	99.45	6.66	6.65
	Total	4.5 95.5	1005.03	959.60	67.23	64.20
	Losses 0.5%			4.80		0.32
	Output	4.5 95.5	1000.00	954.81	66.90	63.88
	Losses before baking/boiling, shrinkage 0.25%	95.5	2.51	2.40	0.17	0.16
	Losses after baking/boiling, shrinkage 0.25%	95.5	2.51	2.40	0.17	0.16

No. 185a "Eastern" cookies No. 185a
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.31 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.14	91.36	90.57	5.51	5.46
	Total	4.6 95.4	1005.03	958.55	60.61	57.81
	Losses 0.5%			4.79		0.29
	Output	4.6 95.4	1000.00	953.76	60.31	57.52
	Losses before baking/boiling, shrinkage 0.25%	95.4	2.51	2.40	0.15	0.14
	Losses after baking/boiling, shrinkage 0.25%	95.4	2.51	2.40	0.15	0.14

No. 185l "Yuzhnoye" cookies No. 185
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.03 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	233.57	28.03	13.79	1.65
3	Dried almond kernel	96.0	233.41	224.07	13.78	13.23
4	Flour, premium	85.5	62.21	53.19	3.67	3.14
5	Cocoa powder [Skurikhin]	95.0	31.14	29.59	1.84	1.75
	Total	18.7 81.3	1213.83	987.39	71.65	58.28
	Losses 4.8%			47.39		2.80
	Output	6.0 94.0	1000.00	940.00	59.03	55.49
	Losses before baking/boiling, shrinkage 2.4%	81.3	29.13	23.70	1.72	1.40
	Baking/boiling 13.46%		159.49		9.41
	Losses after baking/boiling, shrinkage 2.4%	94.0	25.21	23.70	1.49	1.40

No. 185v cookies "New" No. 185v
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 53.81 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	245.40	235.58	13.21	12.68
3	Raw egg white	12.0	214.72	25.77	11.56	1.39
4	Flour, premium	85.5	110.41	94.40	5.94	5.08
5	Natural honey	78.0	24.53	19.13	1.32	1.03
	Total	18.3 81.7	1208.49	987.39	65.03	53.14
	Losses 4.8%			47.39		2.55
	Output	6.0 94.0	1000.00	940.00	53.81	50.59
	Losses before baking/boiling, shrinkage 2.4%	81.7	29.00	23.70	1.56	1.28
	Baking/boiling 13.08%		154.28		8.30
	Losses after baking/boiling, shrinkage 2.4%	94.0	25.21	23.70	1.36	1.28

No. 182d "Shortbread" cookies glazed with chocolate No. 182d
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.44 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished product sand	95.0	459.29	436.33	24.08	22.88
3	Roasted kernels	97.5	54.27	52.91	2.85	2.77
	Total	2.8 97.2	1005.03	976.46	52.70	51.20
	Losses 0.5%			4.88		0.26
	Output	2.8 97.2	1000.00	971.58	52.44	50.95
	Losses before baking/boiling, shrinkage 0.25%	97.2	2.51	2.44	0.13	0.13
	Losses after baking/boiling, shrinkage 0.25%	97.2	2.51	2.44	0.13	0.13

No. 185е "Shortbread" cookies with sprinkling biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 119.82 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	358.15	300.85	42.91	36.05
3	Powdered sugar	99.85	176.40	176.14	21.14	21.10
4	Melange	27.0	53.44	14.43	6.40	1.73
5	Melange (for lubrication)	27.0	53.44	14.43	6.40	1.73
6	Sign up
7	Vanilla powder	99.85	0.90	0.90	0.11	0.11
	Total	18.0 82.0	1214.34	995.81	145.50	119.32
	Losses 4.6%			45.81		5.49
	Output	5.0 95.0	1000.00	950.00	119.82	113.83
	Losses before baking/boiling, shrinkage 2.3%	82.0	27.93	22.90	3.35	2.74
	Baking/boiling 13.68%		162.30		19.45
	Losses after baking/boiling, shrinkage 2.3%	95.0	24.11	22.90	2.89	2.74

No. 185zh "Petifour" cookies with candied fruits biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	317.46	266.67	27.78	23.33
3	Powdered sugar	99.85	211.65	211.33	18.52	18.49
4	Melange	27.0	79.37	21.43	6.94	1.88
5	Melange (for lubrication)	27.0	52.93	14.29	4.63	1.25
6	Sign up
7	Ammonium salt (E503(i))	—	0.35	—	0.031	—
8	Vanilla powder	99.85	0.27	0.27	0.024	0.024
	Total	18.7 81.3	1225.56	995.81	107.24	87.13
	Losses 4.6%			45.81		4.01
	Output	5.0 95.0	1000.00	950.00	87.50	83.13
	Losses before baking/boiling, shrinkage 2.3%	81.3	28.19	22.90	2.47	2.00
	Baking/boiling 14.47%		173.26		15.16
	Losses after baking/boiling, shrinkage 2.3%	95.0	24.11	22.90	2.11	2.00

No. 185z "Petifour" cookies glazed with chocolate semi-finished cookies "Petifour"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	284.26	238.78	22.30	18.73
3	Powdered sugar	99.85	227.41	227.07	17.84	17.81
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	94.91	11.39	7.45	0.89
5	Flour, premium (on the dust)	85.5	34.11	29.17	2.68	2.29
6	Sign up
7	Vanilla powder	99.85	3.41	3.40	0.27	0.27
	Total	18.0 82.0	1216.63	997.90	95.43	78.28
	Losses 4.8%			47.90		3.76
	Output	5.0 95.0	1000.00	950.00	78.44	74.52
	Losses before baking/boiling, shrinkage 2.4%	82.0	29.20	23.95	2.29	1.88
	Baking/boiling 13.66%		162.22		12.72
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	1.98	1.88

No. 185and shortbread "Tartletka" cookies biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.71 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	322.77	271.13	21.21	17.81
3	Powdered sugar	99.85	215.18	214.86	14.14	14.12
4	Melange	27.0	80.68	21.78	5.30	1.43
5	Flour, premium (on the dust)	85.5	34.97	29.90	2.30	1.96
6	Sign up
7	Vanilla powder	99.85	0.27	0.27	0.018	0.018
	Total	16.3 83.7	1192.19	997.90	78.33	65.57
	Losses 4.8%			47.90		3.15
	Output	5.0 95.0	1000.00	950.00	65.71	62.42
	Losses before baking/boiling, shrinkage 2.40008%	83.7	28.61	23.95	1.88	1.57
	Baking/boiling 11.89%		138.37		9.09
	Losses after baking/boiling, shrinkage 2.40008%	95.0	25.21	23.95	1.66	1.57

No. 185g glazed stick biscuits biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.55 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	204.82	172.05	13.02	10.93
3	Dried almond kernel	96.0	204.82	196.63	13.02	12.50
4	Powdered sugar	99.85	204.82	204.51	13.02	13.00
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	170.98	20.52	10.87	1.30
6	Sign up
7	Vanilla powder	99.85	5.12	5.11	0.33	0.32
8	Baking soda (E500(ii))	50.0	1.02	0.51	0.065	0.032
	Total	21.0 79.0	1252.45	989.53	79.59	62.88
	Losses 4.5%			44.53		2.83
	Output	5.5 94.5	1000.00	945.00	63.55	60.05
	Losses before baking/boiling, shrinkage 2.25%	79.0	28.18	22.26	1.79	1.41
	Baking/boiling 16.39%		200.71		12.75
	Losses after baking/boiling, shrinkage 2.25%	94.5	23.56	22.26	1.50	1.41

No. 185d cookies "Start" biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.68 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	367.51	314.22	23.04	19.70
3	Melange	27.0	306.29	82.70	19.20	5.18
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	196.00	164.64	12.29	10.32
5	Vanilla powder	99.85	6.12	6.11	0.38	0.38
	Total	23.5 76.5	1316.93	1008.02	82.55	63.19
	Losses 4.8%			48.02		3.01
	Output	4.0 96.0	1000.00	960.00	62.68	60.18
	Losses before baking/boiling, shrinkage 2.38183%	76.5	31.37	24.01	1.97	1.50
	Baking/boiling 20.27%		260.55		16.33
	Losses after baking/boiling, shrinkage 2.38183%	96.0	25.01	24.01	1.57	1.50

No. 185k biscuits "Flower" biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 61.71 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	395.89	338.49	24.43	20.89
3	Raw egg white	12.0	132.01	15.84	8.15	0.98
4	Melange	27.0	131.97	35.63	8.14	2.20
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	110.11	13.21	6.80	0.82
6	Sign up
	Total	27.4 72.6	1403.39	1018.91	86.61	62.88
	Losses 4.8%			48.91		3.02
	Output	3.0 97.0	1000.00	970.00	61.71	59.86
	Losses before baking/boiling, shrinkage 2.4%	72.6	33.68	24.45	2.08	1.51
	Baking/boiling 25.15%		344.50		21.26
	Losses after baking/boiling, shrinkage 2.4%	97.0	25.21	24.45	1.56	1.51

No. 185b "Almond-chocolate" cookies biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.57 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	347.48	333.58	21.05	20.21
3	Raw egg white	12.0	231.60	27.79	14.03	1.68
4	Flour, premium	85.5	57.92	49.52	3.51	3.00
5	Cocoa powder [Skurikhin]	95.0	57.91	55.01	3.51	3.33
	Total	18.7 81.3	1227.70	997.90	74.36	60.44
	Losses 4.8%			47.90		2.90
	Output	5.0 95.0	1000.00	950.00	60.57	57.54
	Losses before baking/boiling, shrinkage 2.4%	81.3	29.46	23.95	1.78	1.45
	Baking/boiling 14.44%		173.02		10.48
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	1.53	1.45

No. 185a "Eastern" cookies biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 55.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	205.05	172.24	11.30	9.49
3	Dried almond kernel	96.0	205.04	196.84	11.30	10.85
4	Powdered sugar	99.85	205.04	204.73	11.30	11.28
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	171.24	20.55	9.44	1.13
6	Sign up
7	Vanilla powder	99.85	5.13	5.12	0.28	0.28
8	Baking soda (E500(ii))	50.0	0.84	0.42	0.046	0.023
	Total	21.0 79.0	1257.81	993.72	69.31	54.75
	Losses 4.4%			43.72		2.41
	Output	5.0 95.0	1000.00	950.00	55.10	52.35
	Losses before baking/boiling, shrinkage 2.2%	79.0	27.67	21.86	1.52	1.20
	Baking/boiling 16.84%		207.12		11.41
	Losses after baking/boiling, shrinkage 2.2%	95.0	23.01	21.86	1.27	1.20

Chocolate glaze for cookies ...
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 53.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	40.82	40.82	2.19	2.19
	Total	0.86 99.14	1020.41	1011.59	54.79	54.31
	Losses 2.0%			20.23		1.09
	Output	0.86 99.14	1000.00	991.36	53.69	53.23
	Losses before baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	0.55	0.54
	Losses after baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	0.55	0.54

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 48.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	303.03	36.36	14.60	1.75
	Total	26.5 73.5	1010.10	742.37	48.65	35.76
	Losses 1.0%			7.42		0.36
	Output	26.5 73.5	1000.00	734.95	48.16	35.40
	Losses before baking/boiling, shrinkage 0.5%	73.5	5.05	3.71	0.24	0.18
	Losses after baking/boiling, shrinkage 0.5%	73.5	5.05	3.71	0.24	0.18

Semi-finished product sand recipe (in cookies # 182d, 182e, 182g)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	309.72	309.26	7.46	7.45
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	258.11	216.81	6.22	5.22
4	Melange	27.0	103.23	27.87	2.49	0.67
5	Baking soda (E500(ii))	50.0	5.17	2.58	0.12	0.062
6	Sign up
	Total	16.4 83.6	1194.01	997.90	28.76	24.03
	Losses 4.8%			47.90		1.15
	Output	5.0 95.0	1000.00	950.00	24.08	22.88
	Losses before baking/boiling, shrinkage 2.40011%	83.6	28.66	23.95	0.69	0.58
	Baking/boiling 12.03%		140.14		3.38
	Losses after baking/boiling, shrinkage 2.40011%	95.0	25.21	23.95	0.61	0.58

Sugar glaze Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	168.35	—	1.07	—
	Total	16.8 83.2	1010.10	840.49	6.42	5.34
	Losses 1.0%			8.40		0.053
	Output	16.8 83.2	1000.00	832.09	6.35	5.29
	Losses before baking/boiling, shrinkage 0.5%	83.2	5.05	4.20	0.032	0.027
	Losses after baking/boiling, shrinkage 0.5%	83.2	5.05	4.20	0.032	0.027

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 983.8 kg finished product
			in kind	in solids
1	Sign up	85.5	324.42	277.38
2	Powdered sugar	99.85	285.86	285.43
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	163.53	137.36
4	Dried almond kernel	96.0	72.34	69.45
5	Raw egg white	12.0	62.11	7.45
6	Sign up	27.0	59.51	16.07
7	Chocolate glaze [Skurikhin]	99.1	52.60	52.12
8	Candied fruit	70.0	43.37	30.36
9	Granulated sugar	99.85	39.67	39.61
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	34.54	4.14
11	Sign up	74.0	30.77	22.77
12	Natural honey	78.0	7.63	5.95
13	Praline	99.0	6.53	6.46
14	Cocoa powder [Skurikhin]	95.0	5.35	5.08
15	Roasted kernels	97.5	2.85	2.77
16	Sign up	100.0	2.19	2.19
17	Vanilla powder	99.85	1.41	1.41
18	Water	—	1.07	—
19	Baking soda (E500(ii))	50.0	0.55	0.27
20	Ammonium salt (E503(i))	—	0.054	—
21	Sign up	—	0.037	—
	Total		1196.37	966.29
	General losses 4.4%			42.68
	Output	93.9	983.80	923.61

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 185 cookies "Stolichnaya", mix contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 185 cookies "Stolichnaya", mix

Recipe on No. 185 cookies "Stolichnaya", mix contained in handbooks:

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