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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 114 Myutaki Shemakha → No. 114 → Consolidated recipe

Consolidated recipe No. 114 Myutaki Shemakha

No. 114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 915.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree (in the filling)	10.0	160.00	16.00	146.53	14.65
3	Whole milk (in dough)	12.0	159.20	19.10	145.80	17.50
4	Granulated sugar (in the filling)	99.85	106.20	106.04	97.26	97.11
5	Powdered sugar (in dough)	99.85	106.20	106.04	97.26	97.11
6	Sign up
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (for lubrication)	84.0	53.10	44.60	48.63	40.85
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (in dough)	84.0	42.40	35.62	38.83	32.62
9	Powdered sugar (for sprinkling)	99.85	21.20	21.17	19.41	19.39
10	Pressed bakery yeast (in dough)	25.0	14.40	3.60	13.19	3.30
11	Sign up
12	Vanillin (in dough)	—	0.10	—	0.092	—
	Total	35.7 64.3	1303.70	838.65	1193.93	768.04
	Losses 4.6%			38.65		35.40
	Output	20.0 80.0	1000.00	800.00		732.64
	Losses before baking/boiling, shrinkage 2.3045%	64.3	30.04	19.33	27.51	17.70
	Baking/boiling 19.59%		249.50		228.49
	Losses after baking/boiling, shrinkage 2.3045%	80.0	24.16	19.33	22.12	17.70

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 915.8 kg finished product
			in kind	in solids
1	Sign up	85.5	486.11	415.62
2	Apricot puree	10.0	146.53	14.65
3	Whole milk	12.0	145.80	17.50
4	Powdered sugar	99.85	116.67	116.50
5	Granulated sugar	99.85	97.26	97.11
6	Sign up	27.0	96.98	26.19
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	87.46	73.47
8	Pressed bakery yeast	25.0	13.19	3.30
9	Salt	96.5	3.85	3.71
10	Vanillin	—	0.092	—
	Total		1193.93	768.04
	General losses 4.6%			35.40
	Output	80.0	915.80	732.64

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Recipe on No. 114 Myutaki Shemakha contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe No. 114 Myutaki Shemakha

Recipe on No. 114 Myutaki Shemakha contained in handbooks:

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