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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №121 Baklava "Yerevan" → No. 121 → Consolidated recipe

Consolidated recipe №121 Baklava "Yerevan"

No. 121
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 217.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chopped hazelnut kernel (in the filling)	94.0	235.90	221.75	51.26	48.19
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	176.90	148.60	38.44	32.29
4	Granulated sugar (in the filling)	99.85	118.00	117.82	25.64	25.60
5	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	117.90	43.62	25.62	9.48
6	Sign up
7	Natural honey (for filling)	78.0	59.00	46.02	12.82	10.00
8	Raw egg yolk	46.0	35.40	16.28	7.69	3.54
9	Raw egg yolk (for lubrication)	46.0	35.40	16.28	7.69	3.54
10	Baking soda (E500(ii))	50.0	0.56	0.28	0.12	0.061
	Total	23.7 76.3	1209.36	922.41	262.79	200.44
	Losses 4.6%			42.41		9.22
	Output	12.0 88.0	1000.00	880.00		191.22
	Losses before baking/boiling, shrinkage 2.29879%	76.3	27.80	21.20	6.04	4.61
	Baking/boiling 13.33%		157.46		34.22
	Losses after baking/boiling, shrinkage 2.29879%	88.0	24.10	21.20	5.24	4.61

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 217.3 kg finished product
			in kind	in solids
1	Sign up	85.5	76.90	65.75
2	Chopped hazelnut kernel	94.0	51.26	48.19
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	38.44	32.29
4	Granulated sugar	99.85	25.64	25.60
5	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	25.62	9.48
6	Sign up	12.0	16.60	1.99
7	Raw egg yolk	46.0	15.38	7.08
8	Natural honey	78.0	12.82	10.00
9	Baking soda (E500(ii))	50.0	0.12	0.061
	Total		262.79	200.44
	General losses 4.6%			9.22
	Output	88.0	217.30	191.22

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Recipe on №121 Baklava "Yerevan" contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe №121 Baklava "Yerevan"

Recipe on №121 Baklava "Yerevan" contained in handbooks:

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