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All groups → All products → Biscuit → Butter cookies → No. 191g "Fruit" cookies → No. 191g → Consolidated recipe

Consolidated recipe: No. 191g "Fruit" cookies

No. 191g
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 584.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 192.91 142.75 112.70 83.40 
3Chocolate glaze99.1452.62 52.17 30.74 30.47 
Total8.1 91.9 1005.03 924.03 587.14 539.82 
Losses 0.5%4.62 2.70 
Output8.1 91.9 1000.00 919.41 537.12 
Losses before baking/boiling, shrinkage 0.25%91.9 2.51 2.31 1.47 1.35 
Losses after baking/boiling, shrinkage 0.25%91.9 2.51 2.31 1.47 1.35 
List of recipes
biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 443.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 373.55 313.78 165.74 139.22 
3Powdered sugar99.85161.43 161.19 71.63 71.52 
4Raw egg white12.0 125.58 15.07 55.72 6.69 
5Fruit filling74.0 63.92 47.30 28.36 20.99 
6Sign up
Total21.1 78.9 1278.18 1008.40 567.13 447.43 
Losses 4.8%48.40 21.48 
Output4.0 96.0 1000.00 960.00 443.70 425.95 
Losses before baking/boiling, shrinkage 2.4%78.9 30.68 24.20 13.61 10.74 
Baking/boiling 17.82%222.29 98.63 
Losses after baking/boiling, shrinkage 2.4%96.0 25.21 24.20 11.19 10.74 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 1.25 1.25 
Total0.86 99.141020.41 1011.59 31.37 31.10 
Losses 2.0%20.23 0.62 
Output0.86 99.141000.00 991.36 30.74 30.47 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.31 0.31 
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.31 0.31 
Consolidated recipe, k=1.004065
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 584.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 244.46 209.01 245.45 209.86 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 165.74 139.22 166.42 139.79 
3Fruit filling74.0 141.06 104.38 141.63 104.81 
4Powdered sugar99.8571.63 71.52 71.92 71.81 
5Raw egg white12.0 55.72 6.69 55.95 6.71 
6Sign up99.1 30.11 29.84 30.24 29.96 
7Cocoa-butter [cocoa butter]100.0 1.25 1.25 1.26 1.26 
8Lemon essence—  1.22 —   1.23 —   
Total711.19 561.92 714.08 564.20 
Total phase loss 4.4%24.80 
Other losses 0.4%2.28 
General losses 4.8%27.08 
Output91.9 584.20 537.12 584.20 537.12 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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No. 191g "Fruit" cookies (No. 191g) included in recipes:

No. 191 cookies "Dessert set", mixNo. 191

Recipe on No. 191g "Fruit" cookies contained in handbooks:

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