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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №122 Butter baklava → No. 122 → Consolidated recipe

Consolidated recipe №122 Butter baklava

No. 122
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 961.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chopped hazelnut kernel (in the filling)	94.0	217.90	204.83	209.53	196.96
3	Granulated sugar (in the filling)	99.85	217.80	217.47	209.44	209.12
4	Ghee butter	99.0	82.70	81.87	79.52	78.73
5	Natural honey (for filling)	78.0	76.30	59.51	73.37	57.23
6	Sign up
7	Chicken eggs [chicken egg] [2]	27.0	32.60	8.80	31.35	8.46
8	Raw egg yolk (for finishing)	46.0	21.70	9.98	20.87	9.60
9	Cardamom (in the filling)	100.0	3.30	3.30	3.17	3.17
10	Pressed bakery yeast	25.0	2.40	0.60	2.31	0.58
	Total	11.3 88.7	1040.10	922.35	1000.16	886.94
	Losses 4.6%			42.35		40.73
	Output	12.0 88.0	1000.00	880.00		846.21
	Losses before baking/boiling, shrinkage 2.29596%	88.7	23.88	21.18	22.96	20.36
	Baking/boiling -0.77%		-7.84		-7.54
	Losses after baking/boiling, shrinkage 2.29596%	88.0	24.06	21.18	23.14	20.36

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 961.6 kg finished product
			in kind	in solids
1	Sign up	85.5	324.54	277.48
2	Chopped hazelnut kernel	94.0	209.53	196.96
3	Granulated sugar	99.85	209.44	209.12
4	Ghee butter	99.0	125.58	124.33
5	Natural honey	78.0	73.37	57.23
6	Sign up	27.0	31.35	8.46
7	Raw egg yolk	46.0	20.87	9.60
8	Cardamom	100.0	3.17	3.17
9	Pressed bakery yeast	25.0	2.31	0.58
	Total		1000.16	886.94
	General losses 4.6%			40.73
	Output	88.0	961.60	846.21

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Recipe on №122 Butter baklava contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe №122 Butter baklava

Recipe on №122 Butter baklava contained in handbooks:

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