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All groups → All products → Biscuit → Butter cookies → No. 191d cookies "Bars" → No. 191d → Consolidated recipe

Consolidated recipe No. 191d cookies "Bars"

No. 191d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 813.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14176.12 174.60 143.28 142.04 
3Fruit filling74.0 165.77 122.67 134.86 99.79 
Total6.4 93.6 1005.03 940.51 817.59 765.10 
Losses 0.5%4.70 3.83 
Output6.4 93.6 1000.00 935.81 761.28 
Losses before baking/boiling, shrinkage 0.25%93.6 2.51 2.35 2.04 1.91 
Losses after baking/boiling, shrinkage 0.25%93.6 2.51 2.35 2.04 1.91 
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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 539.46 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 396.18 332.79 213.72 179.53 
3Powdered sugar99.85171.54 171.28 92.54 92.40 
4Raw egg white12.0 133.08 15.97 71.79 8.61 
5Lemon essence—  3.26 —   1.76 —   
Total20.9 79.1 1287.53 1018.91 694.56 549.66 
Losses 4.8%48.91 26.38 
Output3.0 97.0 1000.00 970.00 539.46 523.27 
Losses before baking/boiling, shrinkage 2.4%79.1 30.90 24.45 16.67 13.19 
Baking/boiling 18.42%231.42 124.84 
Losses after baking/boiling, shrinkage 2.4%97.0 25.21 24.45 13.60 13.19 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 143.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 5.85 5.85 
Total0.86 99.141020.41 1011.59 146.20 144.94 
Losses 2.0%20.23 2.90 
Output0.86 99.141000.00 991.36 143.28 142.04 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 1.46 1.45 
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 1.46 1.45 
Consolidated recipe, k=1.006642
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 813.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 314.76 269.12 316.85 270.90 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 213.72 179.53 215.14 180.72 
3Chocolate glaze [Skurikhin]99.1 140.35 139.09 141.28 140.01 
4Fruit filling74.0 134.86 99.79 135.75 100.46 
5Powdered sugar99.8592.54 92.40 93.15 93.01 
6Sign up12.0 71.79 8.61 72.27 8.67 
7Cocoa-butter [cocoa butter]100.0 5.85 5.85 5.89 5.89 
8Lemon essence—  1.76 —   1.77 —   
Total975.62 794.39 982.10 799.66 
Total phase loss 4.2%33.11 
Other losses 0.66%5.28 
General losses 4.8%38.38 
Output93.6 813.50 761.28 813.50 761.28 
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Recipe on No. 191d cookies "Bars" contained in handbooks:

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