KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №120 Baklava "Gulistan" → No. 120 → Home

Homemade recipe №120 Baklava "Gulistan" No. 120

№120 Baklava "Gulistan" No. 120

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up63.59 41.23 214.71 3.00 
Granulated sugar (in the filling)58.51 37.93 197.56 2.76 
Flour, premium55.97 36.29 188.98 2.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]41.99 27.22 141.78 1.98 
Natural honey (for filling)15.60 10.11 52.66 0.74 
Sign up12.18 7.90 41.14 0.57 
Melange6.36 4.12 21.48 0.30 
Raw egg yolk (for lubrication)4.28 2.78 14.46 0.20 
water3.79 2.46 12.81 0.18 
Dried almond kernel (for finishing)3.31 2.15 11.17 0.16 
Sign up1.95 1.26 6.58 0.092
Cardamom (in the filling)0.77 0.50 2.60 0.036
Pressed bakery yeast0.51 0.33 1.73 0.024
Saffron0.0260.0170.0870.001
Total268.84 174.30 907.75 12.68 
Output
List of recipes

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up70.69 45.83 238.70 3.33 
Dried almond kernel66.90 43.37 225.88 3.16 
Flour, premium55.97 36.29 188.98 2.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]41.99 27.22 141.78 1.98 
Natural honey15.60 10.11 52.66 0.74 
Sign up6.36 4.12 21.48 0.30 
Raw egg yolk4.28 2.78 14.46 0.20 
water3.79 2.46 12.81 0.18 
Whole milk powder the weight ratio of fat 26%1.95 1.26 6.58 0.092
Cardamom0.77 0.50 2.60 0.036
Sign up0.51 0.33 1.73 0.024
Saffron0.0260.0170.0870.001
Total268.84 174.30 907.75 12.68 
Output256.50 166.30 866.10 12.10 

Recipe on №120 Baklava "Gulistan" contained in handbooks:

calculations, forms, documents: