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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 100 Badam-Bura (Shaker-Bura) → No. 100 → Consolidated recipe

Consolidated recipe No. 100 Badam-Bura (Shaker-Bura)

No. 100
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 626.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	222.40	82.29	139.27	51.53
3	Granulated sugar (in the filling)	99.85	205.30	204.99	128.56	128.37
4	Dried chopped almond kernel (in the filling)	96.0	205.20	196.99	128.50	123.36
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (for lubrication)	84.0	59.90	50.32	37.51	31.51
6	Sign up
7	Cardamom (in the filling)	100.0	1.70	1.70	1.06	1.06
	Total	19.1 80.9	1178.60	953.87	738.04	597.31
	Losses 4.6%			43.87		27.47
	Output	9.0 91.0	1000.00	910.00		569.84
	Losses before baking/boiling, shrinkage 2.29944%	80.9	27.10	21.93	16.97	13.73
	Baking/boiling 11.06%		127.40		79.78
	Losses after baking/boiling, shrinkage 2.29944%	91.0	24.10	21.93	15.09	13.73