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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 119 Baklava Baku → No. 119 → Consolidated recipe

Consolidated recipe No. 119 Baklava Baku

No. 119
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 625.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in the filling)	99.85	246.10	245.73	154.01	153.78
3	Raw hazelnut kernel (in the filling)	94.0	246.10	231.33	154.01	144.77
4	Ghee butter	99.0	136.90	135.53	85.67	84.82
5	Chicken eggs [chicken egg] [2]	27.0	50.40	13.61	31.54	8.52
6	Sign up
7	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	32.40	11.99	20.28	7.50
8	Natural honey (for filling)	78.0	17.70	13.81	11.08	8.64
9	water	—	10.78	—	6.74	—
10	Walnut kernel (raw) (for finishing)	94.0	7.80	7.33	4.88	4.59
11	Sign up
12	Pressed bakery yeast	25.0	1.60	0.40	1.00	0.25
13	Saffron	100.0	0.10	0.10	0.063	0.063
	Total	12.0 88.0	1048.38	922.57	656.07	577.35
	Losses 4.6%			42.57		26.64
	Output	12.0 88.0	1000.00	880.00		550.70
	Losses before baking/boiling, shrinkage 2.30721%	88.0	24.19	21.29	15.14	13.32
	Losses after baking/boiling, shrinkage 2.30721%	88.0	24.19	21.29	15.14	13.32

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 625.8 kg finished product
			in kind	in solids
1	Sign up	99.85	184.86	184.58
2	Flour, premium	85.5	154.01	131.68
3	Raw hazelnut kernel	94.0	154.01	144.77
4	Ghee butter	99.0	85.67	84.82
5	Chicken eggs [chicken egg] [2]	27.0	31.54	8.52
6	Sign up	37.0	20.28	7.50
7	Natural honey	78.0	11.08	8.64
8	water	—	6.74	—
9	Walnut kernel (raw)	94.0	4.88	4.59
10	Cardamom	100.0	1.94	1.94
11	Sign up	25.0	1.00	0.25
12	Saffron	100.0	0.063	0.063
	Total		656.07	577.35
	General losses 4.6%			26.64
	Output	88.0	625.80	550.70

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Recipe on No. 119 Baklava Baku contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe No. 119 Baklava Baku

Recipe on No. 119 Baklava Baku contained in handbooks:

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