KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe # 113 Myutaki Baku No. 113

# 113 Myutaki Baku No. 113

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up319.95 348.54 391.53 144.60 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]118.38 128.95 144.86 53.50 
Granulated sugar94.86 103.33 116.08 42.87 
Raw walnut kernel94.71 103.18 115.90 42.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]71.12 77.48 87.04 32.14 
Sign up64.06 69.78 78.39 28.95 
Powdered sugar29.59 32.24 36.21 13.37 
Pressed bakery yeast7.91 8.62 9.68 3.58 
Salt2.40 2.62 2.94 1.09 
Cardamom1.20 1.31 1.47 0.54 
Total804.19 876.04 984.09 363.44 
Output