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All groups → All products → Biscuit → Butter cookies → No. 193 cookies "Souvenir set", mix → No. 193 → Consolidated recipe

Consolidated recipe: No. 193 cookies "Souvenir set", mix

No. 193 cookies "Souvenir set", mix No. 193
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 225.7 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	№155в biscuits "Round"	95.0	224.00	212.80	50.56	48.03
3	No. 192b cookies "Rings"	95.5	165.00	157.58	37.24	35.56
4	No. 180 cookies "With nuts"	95.0	153.00	145.35	34.53	32.81
5	№161 cookies "Dream"	91.6	153.00	140.11	34.53	31.62
6	Sign up
	Total	5.2 94.8	1000.00	948.05	225.70	213.97
	Output	5.2 94.8	1000.00	948.05		213.97

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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 53.04 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.14	223.34	221.41	11.85	11.74
	Total	4.1 95.9	1005.03	964.01	53.31	51.13
	Losses 0.5%			4.82		0.26
	Output	4.1 95.9	1000.00	959.19	53.04	50.88
	Losses before baking/boiling, shrinkage 0.25%	95.9	2.51	2.41	0.13	0.13
	Losses after baking/boiling, shrinkage 0.25%	95.9	2.51	2.41	0.13	0.13

№155в biscuits "Round" No. 155v
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.56 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	375.76	315.64	19.00	15.96
3	Powdered sugar	99.85	185.08	184.80	9.36	9.34
4	Melange	27.0	56.08	15.14	2.84	0.77
5	Vanilla powder	99.85	2.80	2.80	0.14	0.14
	Total	15.5 84.5	1180.57	997.90	59.69	50.45
	Losses 4.8%			47.90		2.42
	Output	5.0 95.0	1000.00	950.00	50.56	48.03
	Losses before baking/boiling, shrinkage 2.4%	84.5	28.33	23.95	1.43	1.21
	Baking/boiling 11.02%		127.02		6.42
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	1.27	1.21

No. 192b cookies "Rings" No. 192b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.24 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cookies "Rings" white grade	95.5	500.00	477.50	18.62	17.78
	Total	4.5 95.5	1000.00	955.00	37.24	35.56
	Output	4.5 95.5	1000.00	955.00	37.24	35.56

No. 180 cookies "With nuts" No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.53 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	268.73	268.32	9.28	9.27
3	Flour, premium	85.5	230.33	196.93	7.95	6.80
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	172.75	145.11	5.97	5.01
5	Raw egg white	12.0	153.56	18.43	5.30	0.64
6	Sign up
7	Vanilla powder	99.85	3.85	3.84	0.13	0.13
8	Ammonium salt (E503(i))	—	0.97	—	0.033	—
	Total	17.8 82.2	1214.07	997.90	41.92	34.46
	Losses 4.8%			47.90		1.65
	Output	5.0 95.0	1000.00	950.00	34.53	32.81
	Losses before baking/boiling, shrinkage 2.4%	82.2	29.14	23.95	1.01	0.83
	Baking/boiling 13.48%		159.72		5.52
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	0.87	0.83

№161 cookies "Dream" No. 161
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.53 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	83.4	346.98	289.42	11.98	9.99
3	Custard	81.0	119.64	96.91	4.13	3.35
	Total	8.4 91.6	1005.03	920.37	34.71	31.78
	Losses 0.5%			4.60		0.16
	Output	8.4 91.6	1000.00	915.77	34.53	31.62
	Losses before baking/boiling, shrinkage 0.25%	91.6	2.51	2.30	0.087	0.079
	Losses after baking/boiling, shrinkage 0.25%	91.6	2.51	2.30	0.087	0.079

No. 182z "Sandy-creamy" cookies glazed with chocolate No. 182z
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.14	201.01	199.27	3.18	3.15
	Total	4.6 95.4	1005.03	959.07	15.88	15.15
	Losses 0.5%			4.80		0.076
	Output	4.6 95.4	1000.00	954.27	15.80	15.08
	Losses before baking/boiling, shrinkage 0.25024%	95.4	2.52	2.40	0.040	0.038
	Losses after baking/boiling, shrinkage 0.25024%	95.4	2.52	2.40	0.040	0.038

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 41.46 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	11.79	9.90
3	Powdered sugar	99.85	227.41	227.07	9.43	9.41
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	94.91	11.39	3.94	0.47
5	Flour, premium (on the dust)	85.5	34.11	29.17	1.41	1.21
6	Sign up
7	Vanilla powder	99.85	3.41	3.40	0.14	0.14
	Total	18.0 82.0	1216.63	997.90	50.44	41.37
	Losses 4.8%			47.90		1.99
	Output	5.0 95.0	1000.00	950.00	41.46	39.39
	Losses before baking/boiling, shrinkage 2.4%	82.0	29.20	23.95	1.21	0.99
	Baking/boiling 13.66%		162.22		6.73
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	1.05	0.99

No. 192b cookies "Rings" cookies "Rings" chocolate grade
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.62 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	257.05	256.66	4.79	4.78
3	Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%]	75.0	240.03	180.02	4.47	3.35
4	Melange	27.0	64.30	17.36	1.20	0.32
5	Cocoa powder [Skurikhin]	95.0	32.14	30.53	0.60	0.57
6	Sign up
7	Burnt (raw)	78.0	21.41	16.70	0.40	0.31
8	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	21.37	5.77	0.40	0.11
9	Natural honey	78.0	10.71	8.35	0.20	0.16
10	Vanilla powder	99.85	4.29	4.28	0.080	0.080
11	Sign up
12	Ammonium salt (E503(i))	—	2.14	—	0.040	—
13	Essence	—	0.54	—	0.010	—
	Total	18.1 81.9	1219.50	998.98	22.71	18.60
	Losses 4.4%			43.98		0.82
	Output	4.5 95.5	1000.00	955.00	18.62	17.78
	Losses before baking/boiling, shrinkage 2.20113%	81.9	26.84	21.99	0.50	0.41
	Baking/boiling 14.22%		169.63		3.16
	Losses after baking/boiling, shrinkage 2.20113%	95.5	23.02	21.99	0.43	0.41

No. 192b cookies "Rings" cookies "Rings" white grade
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.62 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	262.69	262.29	4.89	4.88
3	Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%]	75.0	255.87	191.90	4.76	3.57
4	Melange	27.0	68.52	18.50	1.28	0.34
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	28.54	21.12	0.53	0.39
6	Sign up
7	Natural honey	78.0	11.44	8.92	0.21	0.17
8	Baking soda (E500(ii))	50.0	3.44	1.72	0.064	0.032
9	Essence	—	0.56	—	0.010	—
	Total	18.5 81.5	1225.07	998.95	22.81	18.60
	Losses 4.4%			43.95		0.82
	Output	4.5 95.5	1000.00	955.00	18.62	17.78
	Losses before baking/boiling, shrinkage 2.2%	81.5	26.95	21.98	0.50	0.41
	Baking/boiling 14.62%		175.11		3.26
	Losses after baking/boiling, shrinkage 2.2%	95.5	23.01	21.98	0.43	0.41

Chocolate glaze for biscuit chestnuts
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	103.00	103.00	1.91	1.91
	Total	0.81 99.19	1030.93	1022.58	19.17	19.01
	Losses 3.0%			30.68		0.57
	Output	0.81 99.19	1000.00	991.90	18.59	18.44
	Losses before baking/boiling, shrinkage 1.5%	99.19	15.46	15.34	0.29	0.29
	Losses after baking/boiling, shrinkage 1.5%	99.19	15.46	15.34	0.29	0.29

Chocolate glaze for cookies ...
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	40.82	40.82	0.61	0.61
	Total	0.86 99.14	1020.41	1011.59	15.33	15.20
	Losses 2.0%			20.23		0.30
	Output	0.86 99.14	1000.00	991.36	15.02	14.89
	Losses before baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	0.15	0.15
	Losses after baking/boiling, shrinkage 1.0%	99.14	10.20	10.12	0.15	0.15

No. 182z "Sandy-creamy" cookies glazed with chocolate semi-finished biscuits "Sandy-creamy"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.7 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	398.49	334.73	5.06	4.25
3	Powdered sugar	99.85	122.61	122.43	1.56	1.56
4	Melange	27.0	30.63	8.27	0.39	0.11
5	Vanilla powder	99.85	3.06	3.06	0.039	0.039
	Total	15.0 85.0	1167.85	992.65	14.83	12.61
	Losses 4.8%			47.65		0.61
	Output	5.5 94.5	1000.00	945.00	12.70	12.00
	Losses before baking/boiling, shrinkage 2.4%	85.0	28.03	23.82	0.36	0.30
	Baking/boiling 10.06%		114.61		1.46
	Losses after baking/boiling, shrinkage 2.4%	94.5	25.21	23.82	0.32	0.30

№161 cookies "Dream" filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.98 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	298.27	220.72	3.57	2.64
3	Cocoa powder [Skurikhin]	95.0	149.14	141.68	1.79	1.70
4	Cognac	—	19.88	—	0.24	—
	Total	16.6 83.4	1063.83	887.36	12.75	10.63
	Losses 6.0%			53.24		0.64
	Output	16.6 83.4	1000.00	834.11	11.98	9.99
	Losses before baking/boiling, shrinkage 3.0%	83.4	31.91	26.62	0.38	0.32
	Losses after baking/boiling, shrinkage 3.0%	83.4	31.91	26.62	0.38	0.32

№161 cookies "Dream" custard
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.13 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	509.26	435.42	2.10	1.80
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	254.63	213.89	1.05	0.88
4	Salt	96.5	6.36	6.14	0.026	0.025
	Total	43.8 56.2	1534.14	861.69	6.34	3.56
	Losses 6.0%			51.69		0.21
	Output	19.0 81.0	1000.00	810.00	4.13	3.35
	Losses before baking/boiling, shrinkage 2.99957%	56.2	46.02	25.85	0.19	0.11
	Baking/boiling 30.66%		456.21		1.88
	Losses after baking/boiling, shrinkage 2.99957%	81.0	31.91	25.85	0.13	0.11

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 225.7 kg finished product
			in kind	in solids
1	Sign up	85.5	91.79	78.48
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	42.86	36.00
3	Powdered sugar	99.85	39.30	39.24
4	Chocolate glaze [Skurikhin]	99.1	31.97	31.68
5	Roasted kernels	97.5	11.93	11.63
6	Sign up	75.0	9.23	6.93
7	Melange	27.0	8.85	2.39
8	Sugar lipstick (raw)	88.0	7.15	6.29
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.93	4.39
10	Raw egg white	12.0	5.30	0.64
11	Sign up	12.0	3.94	0.47
12	Cocoa-butter [cocoa butter]	100.0	2.53	2.53
13	Cocoa powder [Skurikhin]	95.0	2.39	2.27
14	Chicken eggs [chicken egg] [2]	27.0	0.82	0.22
15	Vanilla powder	99.85	0.53	0.53
16	Sign up	78.0	0.41	0.32
17	Burnt (raw)	78.0	0.40	0.31
18	Baking soda (E500(ii))	50.0	0.29	0.14
19	Cognac	—	0.24	—
20	Ammonium salt (E503(i))	—	0.073	—
21	Sign up	96.5	0.026	0.025
22	Essence	—	0.020	—
	Total		265.99	224.49
	General losses 4.7%			10.52
	Output	94.8	225.70	213.97

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	chicken eggs; 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; whole condensed milk with sugar the weight ratio of fat 8.5%	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. 193 cookies "Souvenir set", mix contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 193 cookies "Souvenir set", mix

Recipe on No. 193 cookies "Souvenir set", mix contained in handbooks:

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