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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 133 Almond tubules → No. 133 → Consolidated recipe

Consolidated recipe No. 133 Almond tubules

No. 133
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 950.3 kg finished product
			in kind	in solids	in kind	in solids
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2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	186.80	69.12	177.52	65.68
3	Dried chopped almond kernel (in the filling)	96.0	186.70	179.23	177.42	170.32
4	Granulated sugar (in the filling)	99.85	186.70	186.42	177.42	177.15
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	117.60	98.78	111.76	93.87
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7	Cardamom (in the filling)	100.0	4.90	4.90	4.66	4.66
8	Cognac (in the filling)	—	3.00	—	2.85	—
	Total	18.3 81.7	1130.10	923.24	1073.93	877.35
	Losses 2.5%			23.24		22.08
	Output	10.0 90.0	1000.00	900.00		855.27
	Losses before baking/boiling, shrinkage 1.25838%	81.7	14.22	11.62	13.51	11.04
	Baking/boiling 9.23%		102.97		97.85
	Losses after baking/boiling, shrinkage 1.25838%	90.0	12.91	11.62	12.27	11.04