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Semi-finished biscuit-almond product (in No. 110) → basic recipe → Consolidated recipe

Consolidated recipe Semi-finished biscuit-almond product (in No. 110)

Semi-finished biscuit-almond product (in No. 110) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 954.1 kg prefabricated
			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	247.26	207.70	235.91	198.17
3	Flour, premium	85.5	247.26	211.41	235.91	201.70
4	Granulated sugar	99.85	247.26	246.89	235.91	235.56
5	Melange	27.0	165.20	44.60	157.62	42.56
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7	Salt	96.5	0.42	0.41	0.40	0.39
	Total	18.3 81.7	1155.23	943.57	1102.20	900.26
	Losses 2.5%			23.57		22.49
	Output	8.0 92.0	1000.00	920.00		877.77
	Losses before baking/boiling, shrinkage 1.24895%	81.7	14.43	11.78	13.77	11.24
	Baking/boiling 11.22%		127.99		122.12
	Losses after baking/boiling, shrinkage 1.24895%	92.0	12.81	11.78	12.22	11.24