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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 123 Pakhalva puff → No. 123 → Consolidated recipe

Consolidated recipe No. 123 Pakhalva puff

No. 123
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 613.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in the filling)	99.85	163.40	163.15	100.20	100.05
3	Raw hazelnut kernel (in the filling)	94.0	163.00	153.22	99.95	93.95
4	Ghee butter (on the layer)	99.0	100.90	99.89	61.87	61.25
5	Natural honey (for filling)	78.0	84.40	65.83	51.75	40.37
6	Sign up
7	Raw egg yolk (for finishing)	46.0	21.80	10.03	13.37	6.15
8	Cardamom (in the filling)	100.0	1.70	1.70	1.04	1.04
9	Pressed bakery yeast	25.0	1.20	0.30	0.74	0.18
	Total	10.4 89.6	1040.40	932.39	637.97	571.74
	Losses 4.5%			42.39		25.99
	Output	11.0 89.0	1000.00	890.00		545.75
	Losses before baking/boiling, shrinkage 2.27319%	89.6	23.65	21.19	14.50	13.00
	Baking/boiling -0.69%		-7.06		-4.33
	Losses after baking/boiling, shrinkage 2.27319%	89.0	23.81	21.19	14.60	13.00

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 613.2 kg finished product
			in kind	in solids
1	Sign up	85.5	275.69	235.72
2	Granulated sugar	99.85	100.20	100.05
3	Raw hazelnut kernel	94.0	99.95	93.95
4	Ghee butter	99.0	95.23	94.28
5	Natural honey	78.0	51.75	40.37
6	Sign up	46.0	13.37	6.15
7	Cardamom	100.0	1.04	1.04
8	Pressed bakery yeast	25.0	0.74	0.18
	Total		637.97	571.74
	General losses 4.5%			25.99
	Output	89.0	613.20	545.75

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Recipe on No. 123 Pakhalva puff contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe No. 123 Pakhalva puff

Recipe on No. 123 Pakhalva puff contained in handbooks:

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