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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets No. 2 → No. 147 → Consolidated recipe

Consolidated recipe: Souvenir set of oriental sweets No. 2

Souvenir set of oriental sweets No. 2 No. 147
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 962.2 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 103 Lands	93.5	182.00	170.17	175.12	163.74
3	# 116 Nan Azerbaijani	89.5	167.00	149.46	160.69	143.82
4	# 139 Shaker Puri	92.0	167.00	153.64	160.69	147.83
5	№107 Kurabye Baku	95.0	166.00	157.70	159.73	151.74
6	Sign up
	Total	6.7 93.3	1000.00	933.08	962.20	897.80
	Output	6.7 93.3	1000.00	933.08		897.80

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No. 105 Cinnamon pretzel No. 105
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 203.99 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	223.90	223.56	45.67	45.60
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	168.00	141.12	34.27	28.79
4	Chicken eggs [chicken egg] [2]	27.0	84.10	22.71	17.16	4.63
5	Granulated sugar (for sprinkling)	99.85	84.00	83.87	17.13	17.11
6	Sign up
7	Cinnamon (for sprinkling)	100.0	11.20	11.20	2.28	2.28
8	Ammonium carbonic (E503(i))	—	0.60	—	0.12	—
	Total	15.2 84.8	1148.60	974.37	234.30	198.76
	Losses 2.5%			24.37		4.97
	Output	5.0 95.0	1000.00	950.00	203.99	193.79
	Losses before baking/boiling, shrinkage 1.25051%	84.8	14.36	12.18	2.93	2.49
	Baking/boiling 10.7%		121.41		24.77
	Losses after baking/boiling, shrinkage 1.25051%	95.0	12.83	12.18	2.62	2.49

No. 103 Lands No. 103
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 175.12 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	250.90	250.52	43.94	43.87
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	200.70	168.59	35.15	29.52
4	Chicken eggs [chicken egg] [2]	27.0	100.40	27.11	17.58	4.75
5	Granulated sugar (for sprinkling)	99.85	75.30	75.19	13.19	13.17
6	Sign up
7	Whole milk powder the weight ratio of fat 26%	96.0	14.90	14.30	2.61	2.50
8	Cinnamon (for sprinkling)	100.0	10.00	10.00	1.75	1.75
9	Ammonium carbonic (E503(i))	—	0.70	—	0.12	—
	Total	16.6 83.4	1174.80	980.24	205.73	171.66
	Losses 4.6%			45.24		7.92
	Output	6.5 93.5	1000.00	935.00	175.12	163.74
	Losses before baking/boiling, shrinkage 2.30736%	83.4	27.11	22.62	4.75	3.96
	Baking/boiling 10.76%		123.50		21.63
	Losses after baking/boiling, shrinkage 2.30736%	93.5	24.19	22.62	4.24	3.96

# 116 Nan Azerbaijani No. 116
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 160.69 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in lipstick)	99.85	240.40	240.04	38.63	38.57
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	160.20	134.57	25.74	21.62
4	Chicken eggs [chicken egg] [2]	27.0	102.60	27.70	16.49	4.45
5	Powdered sugar	99.85	92.90	92.76	14.93	14.91
6	Sign up
7	Dried hazelnut kernel	96.0	48.00	46.08	7.71	7.40
8	Candied fruit	83.0	47.50	39.42	7.63	6.34
9	Starch syrup (in lipstick)	78.0	24.00	18.72	3.86	3.01
10	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	12.90	3.48	2.07	0.56
11	Sign up
12	Saffron	100.0	0.10	0.10	0.016	0.016
	Total	16.8 83.2	1127.30	938.17	181.14	150.75
	Losses 4.6%			43.17		6.94
	Output	10.5 89.5	1000.00	895.00	160.69	143.82
	Losses before baking/boiling, shrinkage 2.30071%	83.2	25.94	21.58	4.17	3.47
	Baking/boiling 7.01%		77.25		12.41
	Losses after baking/boiling, shrinkage 2.30071%	89.5	24.12	21.58	3.88	3.47

# 139 Shaker Puri No. 139
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 160.69 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	226.50	190.26	36.40	30.57
3	Powdered sugar	99.85	226.40	226.06	36.38	36.33
4	Whole milk	12.0	113.30	13.60	18.21	2.18
5	Powdered sugar (for sprinkling)	99.85	28.30	28.26	4.55	4.54
6	Sign up
7	Ammonium carbonic (E503(i))	—	2.30	—	0.37	—
8	Vanillin	—	0.20	—	0.032	—
	Total	20.0 80.0	1185.80	948.38	190.54	152.39
	Losses 3.0%			28.38		4.56
	Output	8.0 92.0	1000.00	920.00	160.69	147.83
	Losses before baking/boiling, shrinkage 1.49608%	80.0	17.74	14.19	2.85	2.28
	Baking/boiling 13.07%		152.64		24.53
	Losses after baking/boiling, shrinkage 1.49608%	92.0	15.42	14.19	2.48	2.28

№107 Kurabye Baku No. 107
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 159.73 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	346.90	291.40	55.41	46.54
3	Powdered sugar	99.85	150.20	149.97	23.99	23.95
4	Chicken eggs [chicken egg] [2]	27.0	40.40	10.91	6.45	1.74
5	Apricot puree (for finishing)	10.0	29.00	2.90	4.63	0.46
6	Sign up
	Total	16.6 83.4	1173.50	978.31	187.44	156.26
	Losses 2.9%			28.31		4.52
	Output	5.0 95.0	1000.00	950.00	159.73	151.74
	Losses before baking/boiling, shrinkage 1.44693%	83.4	16.98	14.16	2.71	2.26
	Baking/boiling 12.25%		141.62		22.62
	Losses after baking/boiling, shrinkage 1.44693%	95.0	14.90	14.16	2.38	2.26

# 140 Shaker-Churek No. 140
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.99 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Ghee butter	99.0	254.70	252.15	25.98	25.72
3	Granulated sugar	99.85	254.70	254.32	25.98	25.94
4	Powdered sugar	99.85	30.50	30.45	3.11	3.11
5	Chicken eggs [chicken egg] [2]	27.0	25.60	6.91	2.61	0.70
6	Sign up
	Total	9.1 90.9	1077.50	979.37	109.90	99.89
	Losses 3.0%			29.37		3.00
	Output	5.0 95.0	1000.00	950.00	101.99	96.89
	Losses before baking/boiling, shrinkage 1.49964%	90.9	16.16	14.69	1.65	1.50
	Baking/boiling 4.32%		45.88		4.68
	Losses after baking/boiling, shrinkage 1.49964%	95.0	15.46	14.69	1.58	1.50

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 962.2 kg finished product
			in kind	in solids
1	Sign up	85.5	488.85	417.97
2	Granulated sugar	99.85	189.15	188.87
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	186.96	157.05
4	Powdered sugar	99.85	82.96	82.83
5	Chicken eggs [chicken egg] [2]	27.0	69.49	18.76
6	Sign up	99.0	25.98	25.72
7	Whole milk	12.0	18.21	2.18
8	Raisins	80.0	12.36	9.89
9	Dried hazelnut kernel	96.0	7.71	7.40
10	Candied fruit	83.0	7.63	6.34
11	Sign up	78.0	7.28	5.68
12	Apricot puree	10.0	4.63	0.46
13	Cinnamon	100.0	4.04	4.04
14	Whole milk powder the weight ratio of fat 26%	96.0	2.61	2.50
15	Ammonium carbonic (E503(i))	—	0.87	—
16	Sign up	—	0.27	—
17	Vanillin	—	0.032	—
18	Saffron	100.0	0.016	0.016
	Total		1109.05	929.71
	General losses 3.4%			31.91
	Output	93.3	962.20	897.80

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on Souvenir set of oriental sweets No. 2 contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe: Souvenir set of oriental sweets No. 2

Recipe on Souvenir set of oriental sweets No. 2 contained in handbooks:

calculations, forms, documents: