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Semi-finished curd product (in No. 157) → basic recipe → Consolidated recipe

Consolidated recipe Semi-finished curd product (in No. 157)

Semi-finished curd product (in No. 157) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 458.1 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Flour, premium	85.5	261.96	223.98	120.00	102.60
3	Cottage mass fraction of fat eighteen%	35.0	236.22	82.68	108.21	37.87
4	Melange	27.0	149.68	40.41	68.57	18.51
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	145.76	122.44	66.77	56.09
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7	Baking soda (E500(ii))	50.0	0.46	0.23	0.21	0.11
	Total	29.2 70.8	1112.91	788.09	509.82	361.02
	Losses 6.1%			48.09		22.03
	Output	26.0 74.0	1000.00	740.00		338.99
	Losses before baking/boiling, shrinkage 3.05084%	70.8	33.95	24.04	15.55	11.01
	Baking/boiling 4.31%		46.47		21.29
	Losses after baking/boiling, shrinkage 3.05084%	74.0	32.49	24.04	14.88	11.01

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Consolidated recipe Semi-finished curd product (in No. 157)

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