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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → # 127 Roll Baku → No. 127 → Consolidated recipe

Consolidated recipe # 127 Roll Baku

No. 127
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 610 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried hazelnut kernel (in the filling)	96.0	138.90	133.34	84.73	81.34
3	Raisins (in the filling)	80.0	99.10	79.28	60.45	48.36
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	89.30	66.08	54.47	40.31
5	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	89.20	33.00	54.41	20.13
6	Sign up
7	Granulated sugar (in the filling)	99.85	69.40	69.30	42.33	42.27
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	45.60	38.30	27.82	23.37
9	Vegetable oil	100.0	21.80	21.80	13.30	13.30
10	Raw egg yolk (for lubrication)	46.0	19.80	9.11	12.08	5.56
11	Sign up
12	Melange (for reservoir lubrication)	27.0	14.80	4.00	9.03	2.44
13	Poppy (for sprinkling)	95.5	5.00	4.78	3.05	2.91
14	Salt	96.5	1.80	1.74	1.10	1.06
15	Pressed bakery yeast	25.0	1.60	0.40	0.98	0.24
16	Sign up
	Total	23.0 77.0	1088.50	838.61	663.98	511.55
	Losses 4.6%			38.61		23.55
	Output	20.0 80.0	1000.00	800.00		488.00
	Losses before baking/boiling, shrinkage 2.30174%	77.0	25.05	19.30	15.28	11.77
	Baking/boiling 3.7%		39.32		23.98
	Losses after baking/boiling, shrinkage 2.30174%	80.0	24.13	19.30	14.72	11.77

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 610 kg finished product
			in kind	in solids
1	Sign up	85.5	254.13	217.28
2	Dried hazelnut kernel	96.0	84.73	81.34
3	Raisins	80.0	60.45	48.36
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	54.47	40.31
5	Melange	27.0	54.41	14.69
6	Sign up	37.0	54.41	20.13
7	Granulated sugar	99.85	42.33	42.27
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.82	23.37
9	Vegetable oil	100.0	13.30	13.30
10	Raw egg yolk	46.0	12.08	5.56
11	Sign up	95.5	3.05	2.91
12	Salt	96.5	1.10	1.06
13	Pressed bakery yeast	25.0	0.98	0.24
14	Vanilla powder	99.85	0.73	0.73
	Total		663.98	511.55
	General losses 4.6%			23.55
	Output	80.0	610.00	488.00

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Recipe on # 127 Roll Baku contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe # 127 Roll Baku

Recipe on # 127 Roll Baku contained in handbooks:

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