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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 105 Cinnamon pretzel → No. 105 → Consolidated recipe

Consolidated recipe No. 105 Cinnamon pretzel

No. 105
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	223.90	223.56	6.58	6.57
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	168.00	141.12	4.94	4.15
4	Chicken eggs [chicken egg] [2]	27.0	84.10	22.71	2.47	0.67
5	Granulated sugar (for sprinkling)	99.85	84.00	83.87	2.47	2.47
6	Sign up
7	Cinnamon (for sprinkling)	100.0	11.20	11.20	0.33	0.33
8	Ammonium carbonic (E503(i))	—	0.60	—	0.018	—
	Total	15.2 84.8	1148.60	974.37	33.77	28.65
	Losses 2.5%			24.37		0.72
	Output	5.0 95.0	1000.00	950.00		27.93
	Losses before baking/boiling, shrinkage 1.25051%	84.8	14.36	12.18	0.42	0.36
	Baking/boiling 10.7%		121.41		3.57
	Losses after baking/boiling, shrinkage 1.25051%	95.0	12.83	12.18	0.38	0.36

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 29.4 kg finished product
			in kind	in solids
1	Sign up	85.5	16.46	14.08
2	Granulated sugar	99.85	9.05	9.04
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.94	4.15
4	Chicken eggs [chicken egg] [2]	27.0	2.47	0.67
5	Starch syrup	78.0	0.49	0.39
6	Sign up	100.0	0.33	0.33
7	Ammonium carbonic (E503(i))	—	0.018	—
	Total		33.77	28.65
	General losses 2.5%			0.72
	Output	95.0	29.40	27.93

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Recipe on No. 105 Cinnamon pretzel contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe No. 105 Cinnamon pretzel

Recipe on No. 105 Cinnamon pretzel contained in handbooks:

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