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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 594.7 kg product set
in kind
in solids
in kind
in solids
1Sign up
2№155в biscuits "Round"95.0 224.00 212.80 133.21 126.55 
3No. 192b cookies "Rings"95.5 165.00 157.58 98.13 93.71 
4No. 180 cookies "With nuts"95.0 153.00 145.35 90.99 86.44 
5№161 cookies "Dream"91.6 153.00 140.11 90.99 83.33 
6Sign up
Total5.2 94.8 1000.00 948.05 594.70 563.80 
Output5.2 94.8 1000.00 948.05 563.80 
List of recipes
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 139.75 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14223.34 221.41 31.21 30.94 
Total4.1 95.9 1005.03 964.01 140.46 134.72 
Losses 0.5%4.82 0.67 
Output4.1 95.9 1000.00 959.19 139.75 134.05 
Losses before baking/boiling, shrinkage 0.25%95.9 2.51 2.41 0.35 0.34 
Losses after baking/boiling, shrinkage 0.25%95.9 2.51 2.41 0.35 0.34 
№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 133.21 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 375.76 315.64 50.06 42.05 
3Powdered sugar99.85185.08 184.80 24.65 24.62 
4Melange27.0 56.08 15.14 7.47 2.02 
5Vanilla powder99.852.80 2.80 0.37 0.37 
Total15.5 84.5 1180.57 997.90 157.27 132.93 
Losses 4.8%47.90 6.38 
Output5.0 95.0 1000.00 950.00 133.21 126.55 
Losses before baking/boiling, shrinkage 2.4%84.5 28.33 23.95 3.77 3.19 
Baking/boiling 11.02%127.02 16.92 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 3.36 3.19 
No. 192b cookies "Rings" No. 192b
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.13 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cookies "Rings" white grade95.5 500.00 477.50 49.06 46.85 
Total4.5 95.5 1000.00 955.00 98.13 93.71 
Output4.5 95.5 1000.00 955.00 98.13 93.71 
No. 180 cookies "With nuts" No. 180
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.99 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85268.73 268.32 24.45 24.41 
3Flour, premium85.5 230.33 196.93 20.96 17.92 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 172.75 145.11 15.72 13.20 
5Raw egg white12.0 153.56 18.43 13.97 1.68 
6Sign up
7Vanilla powder99.853.85 3.84 0.35 0.35 
8Ammonium salt (E503(i))—  0.97 —   0.088—   
Total17.8 82.2 1214.07 997.90 110.47 90.80 
Losses 4.8%47.90 4.36 
Output5.0 95.0 1000.00 950.00 90.99 86.44 
Losses before baking/boiling, shrinkage 2.4%82.2 29.14 23.95 2.65 2.18 
Baking/boiling 13.48%159.72 14.53 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 2.29 2.18 
№161 cookies "Dream" No. 161
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.99 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.4 346.98 289.42 31.57 26.33 
3Custard81.0 119.64 96.91 10.89 8.82 
Total8.4 91.6 1005.03 920.37 91.45 83.74 
Losses 0.5%4.60 0.42 
Output8.4 91.6 1000.00 915.77 90.99 83.33 
Losses before baking/boiling, shrinkage 0.25%91.6 2.51 2.30 0.23 0.21 
Losses after baking/boiling, shrinkage 0.25%91.6 2.51 2.30 0.23 0.21 
No. 182z "Sandy-creamy" cookies glazed with chocolate No. 182z
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.63 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14201.01 199.27 8.37 8.30 
Total4.6 95.4 1005.03 959.07 41.84 39.93 
Losses 0.5%4.80 0.20 
Output4.6 95.4 1000.00 954.27 41.63 39.73 
Losses before baking/boiling, shrinkage 0.25024%95.4 2.52 2.40 0.10 0.10 
Losses after baking/boiling, shrinkage 0.25024%95.4 2.52 2.40 0.10 0.10 
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 109.24 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 284.26 238.78 31.05 26.09 
3Powdered sugar99.85227.41 227.07 24.84 24.81 
4Fresh whole milk the weight ratio of fat 3.2%12.0 94.91 11.39 10.37 1.24 
5Flour, premium (on the dust)85.5 34.11 29.17 3.73 3.19 
6Sign up
7Vanilla powder99.853.41 3.40 0.37 0.37 
Total18.0 82.0 1216.63 997.90 132.91 109.01 
Losses 4.8%47.90 5.23 
Output5.0 95.0 1000.00 950.00 109.24 103.78 
Losses before baking/boiling, shrinkage 2.4%82.0 29.20 23.95 3.19 2.62 
Baking/boiling 13.66%162.22 17.72 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 2.75 2.62 
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 49.06 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85257.05 256.66 12.61 12.59 
3Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%]75.0 240.03 180.02 11.78 8.83 
4Melange27.0 64.30 17.36 3.15 0.85 
5Cocoa powder [Skurikhin]95.0 32.14 30.53 1.58 1.50 
6Sign up
7Burnt (raw)78.0 21.41 16.70 1.05 0.82 
8Chicken eggs [chicken egg] [2] (for lubrication)27.0 21.37 5.77 1.05 0.28 
9Natural honey78.0 10.71 8.35 0.53 0.41 
10Vanilla powder99.854.29 4.28 0.21 0.21 
11Sign up
12Ammonium salt (E503(i))—  2.14 —   0.10 —   
13Essence—  0.54 —   0.026—   
Total18.1 81.9 1219.50 998.98 59.83 49.01 
Losses 4.4%43.98 2.16 
Output4.5 95.5 1000.00 955.00 49.06 46.85 
Losses before baking/boiling, shrinkage 2.20113%81.9 26.84 21.99 1.32 1.08 
Baking/boiling 14.22%169.63 8.32 
Losses after baking/boiling, shrinkage 2.20113%95.5 23.02 21.99 1.13 1.08 
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 49.06 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85262.69 262.29 12.89 12.87 
3Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%]75.0 255.87 191.90 12.55 9.42 
4Melange27.0 68.52 18.50 3.36 0.91 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.54 21.12 1.40 1.04 
6Sign up
7Natural honey78.0 11.44 8.92 0.56 0.44 
8Baking soda (E500(ii))50.0 3.44 1.72 0.17 0.084
9Essence—  0.56 —   0.027—   
Total18.5 81.5 1225.07 998.95 60.11 49.01 
Losses 4.4%43.95 2.16 
Output4.5 95.5 1000.00 955.00 49.06 46.85 
Losses before baking/boiling, shrinkage 2.2%81.5 26.95 21.98 1.32 1.08 
Baking/boiling 14.62%175.11 8.59 
Losses after baking/boiling, shrinkage 2.2%95.5 23.01 21.98 1.13 1.08 
Chocolate glaze for biscuit chestnuts
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 48.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 103.00 103.00 5.05 5.05 
Total0.81 99.191030.93 1022.58 50.50 50.09 
Losses 3.0%30.68 1.50 
Output0.81 99.191000.00 991.90 48.99 48.59 
Losses before baking/boiling, shrinkage 1.5%99.1915.46 15.34 0.76 0.75 
Losses after baking/boiling, shrinkage 1.5%99.1915.46 15.34 0.76 0.75 
Chocolate glaze for cookies ...
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 1.62 1.62 
Total0.86 99.141020.41 1011.59 40.39 40.04 
Losses 2.0%20.23 0.80 
Output0.86 99.141000.00 991.36 39.58 39.24 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.40 0.40 
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.40 0.40 
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 33.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 398.49 334.73 13.34 11.20 
3Powdered sugar99.85122.61 122.43 4.10 4.10 
4Melange27.0 30.63 8.27 1.03 0.28 
5Vanilla powder99.853.06 3.06 0.10 0.10 
Total15.0 85.0 1167.85 992.65 39.09 33.22 
Losses 4.8%47.65 1.59 
Output5.5 94.5 1000.00 945.00 33.47 31.63 
Losses before baking/boiling, shrinkage 2.4%85.0 28.03 23.82 0.94 0.80 
Baking/boiling 10.06%114.61 3.84 
Losses after baking/boiling, shrinkage 2.4%94.5 25.21 23.82 0.84 0.80 
№161 cookies "Dream" filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.57 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 298.27 220.72 9.42 6.97 
3Cocoa powder [Skurikhin]95.0 149.14 141.68 4.71 4.47 
4Cognac—  19.88 —   0.63 —   
Total16.6 83.4 1063.83 887.36 33.59 28.02 
Losses 6.0%53.24 1.68 
Output16.6 83.4 1000.00 834.11 31.57 26.33 
Losses before baking/boiling, shrinkage 3.0%83.4 31.91 26.62 1.01 0.84 
Losses after baking/boiling, shrinkage 3.0%83.4 31.91 26.62 1.01 0.84 
№161 cookies "Dream" custard
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.89 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 509.26 435.42 5.54 4.74 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 254.63 213.89 2.77 2.33 
4Salt96.5 6.36 6.14 0.0690.067
Total43.8 56.2 1534.14 861.69 16.70 9.38 
Losses 6.0%51.69 0.56 
Output19.0 81.0 1000.00 810.00 10.89 8.82 
Losses before baking/boiling, shrinkage 2.99957%56.2 46.02 25.85 0.50 0.28 
Baking/boiling 30.66%456.21 4.97 
Losses after baking/boiling, shrinkage 2.99957%81.0 31.91 25.85 0.35 0.28 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 594.7 kg finished product
in kind
in solids
1Sign up85.5 241.86 206.79 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 112.94 94.87 
3Powdered sugar99.85103.55 103.40 
4Chocolate glaze [Skurikhin]99.1 84.23 83.47 
5Roasted kernels97.5 31.44 30.65 
6Sign up75.0 24.33 18.25 
7Melange27.0 23.33 6.30 
8Sugar lipstick (raw)88.0 18.83 16.57 
9Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.62 11.56 
10Raw egg white12.0 13.97 1.68 
11Sign up12.0 10.37 1.24 
12Cocoa-butter [cocoa butter]100.0 6.66 6.66 
13Cocoa powder [Skurikhin]95.0 6.29 5.97 
14Chicken eggs [chicken egg] [2]27.0 2.17 0.59 
15Vanilla powder99.851.41 1.41 
16Sign up78.0 1.09 0.85 
17Burnt (raw)78.0 1.05 0.82 
18Baking soda (E500(ii))50.0 0.76 0.38 
19Cognac—  0.63 —   
20Ammonium salt (E503(i))—  0.19 —   
21Sign up96.5 0.0690.067
22Essence—  0.054—   
Total700.85 591.52 
General losses 4.7%27.72 
Output94.8 594.70 563.80 
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Recipe on No. 193 cookies "Souvenir set", mix contained in handbooks:

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