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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №106 Kulcha Lankaran → No. 106 → Consolidated recipe

Consolidated recipe №106 Kulcha Lankaran

No. 106
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 899 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s (in the filling)	85.5	189.00	161.60	169.91	145.27
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (in the filling)	84.0	94.50	79.38	84.96	71.36
4	Powdered sugar (in the filling)	99.85	94.50	94.36	84.96	84.83
5	Granulated sugar	99.85	63.00	62.91	56.64	56.55
6	Sign up
7	Chicken eggs [chicken egg] [2]	27.0	37.80	10.21	33.98	9.18
8	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	31.60	11.69	28.41	10.51
9	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	12.90	3.48	11.60	3.13
10	Pressed bakery yeast	25.0	9.50	2.38	8.54	2.14
11	Sign up
12	Salt	96.5	6.30	6.08	5.66	5.47
13	Saffron	100.0	0.060	0.060	0.054	0.054
14	Saffron (in the filling)	100.0	0.060	0.060	0.054	0.054
	Total	17.3 82.7	1036.92	857.60	932.19	770.98
	Losses 4.4%			37.60		33.80
	Output	18.0 82.0	1000.00	820.00		737.18
	Losses before baking/boiling, shrinkage 2.19226%	82.7	22.73	18.80	20.44	16.90
	Baking/boiling -0.86%		-8.74		-7.86
	Losses after baking/boiling, shrinkage 2.19226%	82.0	22.93	18.80	20.61	16.90

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 899 kg finished product
			in kind	in solids
1	Sign up	85.5	566.37	484.25
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	130.27	109.42
3	Powdered sugar	99.85	84.96	84.83
4	Granulated sugar	99.85	56.64	56.55
5	Chicken eggs [chicken egg] [2]	27.0	45.58	12.31
6	Sign up	37.0	28.41	10.51
7	Pressed bakery yeast	25.0	8.54	2.14
8	Poppy	95.5	5.66	5.41
9	Salt	96.5	5.66	5.47
10	Saffron	100.0	0.11	0.11
	Total		932.19	770.98
	General losses 4.4%			33.80
	Output	82.0	899.00	737.18

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Recipe on №106 Kulcha Lankaran contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe №106 Kulcha Lankaran

Recipe on №106 Kulcha Lankaran contained in handbooks:

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