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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → # 112 Leila → No. 112 → Consolidated recipe

Consolidated recipe # 112 Leila

No. 112
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 342.8 kg finished product
			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	258.10	216.80	88.48	74.32
3	Wheat flour 1s (in the filling)	85.5	129.10	110.38	44.26	37.84
4	Ghee butter (in the filling)	99.0	86.10	85.24	29.52	29.22
5	Melange	27.0	86.10	23.25	29.52	7.97
6	Sign up
7	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	86.00	31.82	29.48	10.91
8	Powdered sugar (for sprinkling)	99.85	21.50	21.47	7.37	7.36
9	Vanilla powder (in the filling)	99.85	8.60	8.59	2.95	2.94
10	Baking soda (E500(ii))	50.0	1.20	0.60	0.41	0.21
	Total	20.2 79.8	1192.90	951.84	408.93	326.29
	Losses 4.4%			41.84		14.34
	Output	9.0 91.0	1000.00	910.00		311.95
	Losses before baking/boiling, shrinkage 2.19772%	79.8	26.22	20.92	8.99	7.17
	Baking/boiling 12.32%		143.70		49.26
	Losses after baking/boiling, shrinkage 2.19772%	91.0	22.99	20.92	7.88	7.17

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 342.8 kg finished product
			in kind	in solids
1	Sign up	85.5	191.73	163.93
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	88.48	74.32
3	Ghee butter	99.0	29.52	29.22
4	Melange	27.0	29.52	7.97
5	Granulated sugar	99.85	29.48	29.44
6	Sign up	37.0	29.48	10.91
7	Powdered sugar	99.85	7.37	7.36
8	Vanilla powder	99.85	2.95	2.94
9	Baking soda (E500(ii))	50.0	0.41	0.21
	Total		408.93	326.29
	General losses 4.4%			14.34
	Output	91.0	342.80	311.95

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Recipe on # 112 Leila contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe # 112 Leila

Recipe on # 112 Leila contained in handbooks:

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