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All groups → All products → Biscuit → Butter cookies → No. 191 cookies "Dessert set", mix → No. 191 → Consolidated recipe

Consolidated recipe: No. 191 cookies "Dessert set", mix

No. 191 cookies "Dessert set", mix No. 191
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 818.6 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 191g "Fruit" cookies	91.9	200.00	183.88	163.72	150.53
3	№191а cookies "Astra"	92.5	200.00	185.00	163.72	151.44
4	№191в biscuits "Shells"	93.3	200.00	186.55	163.72	152.71
5	No. 191d cookies "Bars"	93.6	167.00	156.28	136.71	127.93
	Total	7.9 92.1	1000.00	920.56	818.60	753.57
	Output	7.9 92.1	1000.00	920.56		753.57

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No. 191b cookies "Rings" No. 191b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.73 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	329.65	243.94	62.87	46.53
3	Chocolate glaze	99.14	51.52	51.07	9.83	9.74
4	Powdered sugar	99.85	23.43	23.39	4.47	4.46
	Total	10.4 89.6	1005.03	900.82	191.69	171.82
	Losses 0.5%			4.50		0.86
	Output	10.4 89.6	1000.00	896.32	190.73	170.96
	Losses before baking/boiling, shrinkage 0.25%	89.6	2.51	2.25	0.48	0.43
	Losses after baking/boiling, shrinkage 0.25%	89.6	2.51	2.25	0.48	0.43

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 163.72 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	192.91	142.75	31.58	23.37
3	Chocolate glaze	99.14	52.62	52.17	8.61	8.54
	Total	8.1 91.9	1005.03	924.03	164.54	151.28
	Losses 0.5%			4.62		0.76
	Output	8.1 91.9	1000.00	919.41	163.72	150.53
	Losses before baking/boiling, shrinkage 0.25%	91.9	2.51	2.31	0.41	0.38
	Losses after baking/boiling, shrinkage 0.25%	91.9	2.51	2.31	0.41	0.38

№191а cookies "Astra" No. 191
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.72 kg finished product
			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	317.14	266.40	51.92	43.61
3	Fruit filling	74.0	212.05	156.92	34.72	25.69
4	Powdered sugar	99.85	136.38	136.18	22.33	22.30
5	Raw egg white	12.0	106.63	12.80	17.46	2.09
6	Sign up
	Total	21.8 78.2	1241.99	971.64	203.34	159.08
	Losses 4.8%			46.64		7.64
	Output	7.5 92.5	1000.00	925.00	163.72	151.44
	Losses before baking/boiling, shrinkage 2.4%	78.2	29.81	23.32	4.88	3.82
	Baking/boiling 15.42%		186.97		30.61
	Losses after baking/boiling, shrinkage 2.4%	92.5	25.21	23.32	4.13	3.82

№191в biscuits "Shells" No. 191v
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.72 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	177.72	131.51	29.10	21.53
3	Chocolate glaze	99.14	161.74	160.34	26.48	26.25
	Total	6.7 93.3	1005.03	937.45	164.54	153.48
	Losses 0.5%			4.69		0.77
	Output	6.7 93.3	1000.00	932.77	163.72	152.71
	Losses before baking/boiling, shrinkage 0.25%	93.3	2.51	2.34	0.41	0.38
	Losses after baking/boiling, shrinkage 0.25%	93.3	2.51	2.34	0.41	0.38

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 136.71 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.14	176.12	174.60	24.08	23.87
3	Fruit filling	74.0	165.77	122.67	22.66	16.77
	Total	6.4 93.6	1005.03	940.51	137.39	128.57
	Losses 0.5%			4.70		0.64
	Output	6.4 93.6	1000.00	935.81	136.71	127.93
	Losses before baking/boiling, shrinkage 0.25%	93.6	2.51	2.35	0.34	0.32
	Losses after baking/boiling, shrinkage 0.25%	93.6	2.51	2.35	0.34	0.32

No. 191g "Fruit" cookies biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 124.34 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	373.55	313.78	46.45	39.02
3	Powdered sugar	99.85	161.43	161.19	20.07	20.04
4	Raw egg white	12.0	125.58	15.07	15.62	1.87
5	Fruit filling	74.0	63.92	47.30	7.95	5.88
6	Sign up
	Total	21.1 78.9	1278.18	1008.40	158.93	125.39
	Losses 4.8%			48.40		6.02
	Output	4.0 96.0	1000.00	960.00	124.34	119.37
	Losses before baking/boiling, shrinkage 2.4%	78.9	30.68	24.20	3.81	3.01
	Baking/boiling 17.82%		222.29		27.64
	Losses after baking/boiling, shrinkage 2.4%	96.0	25.21	24.20	3.13	3.01

No. 191b cookies "Rings" biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.52 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	396.63	333.17	45.42	38.16
3	Powdered sugar	99.85	170.57	170.31	19.53	19.50
4	Raw egg white	12.0	133.25	15.99	15.26	1.83
5	Lemon essence	—	3.27	—	0.37	—
	Total	20.9 79.1	1287.86	1018.91	147.49	116.69
	Losses 4.8%			48.91		5.60
	Output	3.0 97.0	1000.00	970.00	114.52	111.09
	Losses before baking/boiling, shrinkage 2.40026%	79.1	30.91	24.46	3.54	2.80
	Baking/boiling 18.44%		231.74		26.54
	Losses after baking/boiling, shrinkage 2.40026%	97.0	25.21	24.46	2.89	2.80

№191в biscuits "Shells" biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 108.97 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	396.63	333.17	43.22	36.30
3	Powdered sugar	99.85	170.57	170.31	18.59	18.56
4	Raw egg white	12.0	133.25	15.99	14.52	1.74
5	Lemon essence	—	3.27	—	0.36	—
	Total	20.9 79.1	1287.86	1018.91	140.33	111.03
	Losses 4.8%			48.91		5.33
	Output	3.0 97.0	1000.00	970.00	108.97	105.70
	Losses before baking/boiling, shrinkage 2.40026%	79.1	30.91	24.46	3.37	2.66
	Baking/boiling 18.44%		231.74		25.25
	Losses after baking/boiling, shrinkage 2.40026%	97.0	25.21	24.46	2.75	2.66

No. 191d cookies "Bars" biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 90.65 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	396.18	332.79	35.92	30.17
3	Powdered sugar	99.85	171.54	171.28	15.55	15.53
4	Raw egg white	12.0	133.08	15.97	12.06	1.45
5	Lemon essence	—	3.26	—	0.30	—
	Total	20.9 79.1	1287.53	1018.91	116.72	92.37
	Losses 4.8%			48.91		4.43
	Output	3.0 97.0	1000.00	970.00	90.65	87.93
	Losses before baking/boiling, shrinkage 2.4%	79.1	30.90	24.45	2.80	2.22
	Baking/boiling 18.42%		231.42		20.98
	Losses after baking/boiling, shrinkage 2.4%	97.0	25.21	24.45	2.29	2.22

Chocolate glaze for cookies ...
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 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	2.82	2.82
	Total	0.86 99.14	1020.41	1011.59	70.41	69.80
	Losses 2.0%			20.23		1.40
	Output	0.86 99.14	1000.00	991.36	69.00	68.40
	Losses before baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	0.70	0.70
	Losses after baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	0.70	0.70

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 818.6 kg finished product
			in kind	in solids
1	Sign up	85.5	328.42	280.80
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	222.93	187.26
3	Fruit filling	74.0	188.88	139.77
4	Powdered sugar	99.85	100.54	100.39
5	Raw egg white	12.0	74.92	8.99
6	Sign up	99.1	67.59	66.98
7	Cocoa-butter [cocoa butter]	100.0	2.82	2.82
8	Lemon essence	—	1.81	—
	Total		987.91	787.01
	General losses 4.2%			33.44
	Output	92.1	818.60	753.57

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	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	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. 191 cookies "Dessert set", mix contained in handbooks:

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Consolidated recipe: No. 191 cookies "Dessert set", mix

Recipe on No. 191 cookies "Dessert set", mix contained in handbooks:

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