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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets No. 3 → No. 148 → Consolidated recipe

Consolidated recipe Souvenir set of oriental sweets No. 3

Souvenir set of oriental sweets No. 3 No. 148
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.4 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	# 116 Nan Azerbaijani	89.5	167.00	149.46	15.93	14.26
3	# 139 Shaker Puri	92.0	159.00	146.28	15.17	13.96
4	№138 Shaker Delight	93.0	136.00	126.48	12.97	12.07
5	# 140 Shaker-Churek	95.0	106.00	100.70	10.11	9.61
6	Sign up
	Total	6.8 93.2	1000.00	932.41	95.40	88.95
	Output	6.8 93.2	1000.00	932.41		88.95

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№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 35.39 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	12.28	10.31
3	Powdered sugar	99.85	150.20	149.97	5.32	5.31
4	Chicken eggs [chicken egg] [2]	27.0	40.40	10.91	1.43	0.39
5	Apricot puree (for finishing)	10.0	29.00	2.90	1.03	0.10
6	Sign up
	Total	16.6 83.4	1173.50	978.31	41.53	34.63
	Losses 2.9%			28.31		1.00
	Output	5.0 95.0	1000.00	950.00	35.39	33.62
	Losses before baking/boiling, shrinkage 1.44693%	83.4	16.98	14.16	0.60	0.50
	Baking/boiling 12.25%		141.62		5.01
	Losses after baking/boiling, shrinkage 1.44693%	95.0	14.90	14.16	0.53	0.50

# 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 15.93 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	3.83	3.82
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	160.20	134.57	2.55	2.14
4	Chicken eggs [chicken egg] [2]	27.0	102.60	27.70	1.63	0.44
5	Powdered sugar	99.85	92.90	92.76	1.48	1.48
6	Sign up
7	Dried hazelnut kernel	96.0	48.00	46.08	0.76	0.73
8	Candied fruit	83.0	47.50	39.42	0.76	0.63
9	Starch syrup (in lipstick)	78.0	24.00	18.72	0.38	0.30
10	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	12.90	3.48	0.21	0.055
11	Sign up
12	Saffron	100.0	0.10	0.10	0.002	0.002
	Total	16.8 83.2	1127.30	938.17	17.96	14.95
	Losses 4.6%			43.17		0.69
	Output	10.5 89.5	1000.00	895.00	15.93	14.26
	Losses before baking/boiling, shrinkage 2.30071%	83.2	25.94	21.58	0.41	0.34
	Baking/boiling 7.01%		77.25		1.23
	Losses after baking/boiling, shrinkage 2.30071%	89.5	24.12	21.58	0.38	0.34

# 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 15.17 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	3.44	2.89
3	Powdered sugar	99.85	226.40	226.06	3.43	3.43
4	Whole milk	12.0	113.30	13.60	1.72	0.21
5	Powdered sugar (for sprinkling)	99.85	28.30	28.26	0.43	0.43
6	Sign up
7	Ammonium carbonic (E503(i))	—	2.30	—	0.035	—
8	Vanillin	—	0.20	—	0.003	—
	Total	20.0 80.0	1185.80	948.38	17.99	14.39
	Losses 3.0%			28.38		0.43
	Output	8.0 92.0	1000.00	920.00	15.17	13.96
	Losses before baking/boiling, shrinkage 1.49608%	80.0	17.74	14.19	0.27	0.22
	Baking/boiling 13.07%		152.64		2.32
	Losses after baking/boiling, shrinkage 1.49608%	92.0	15.42	14.19	0.23	0.22

№138 Shaker Delight No. 138
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.97 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	288.70	242.51	3.75	3.15
3	Whole milk	12.0	173.30	20.80	2.25	0.27
4	Powdered sugar	99.85	173.20	172.94	2.25	2.24
5	Powdered sugar (for sprinkling)	99.85	28.80	28.76	0.37	0.37
6	Sign up
7	Saffron	100.0	0.10	0.10	0.001	0.001
	Total	22.9 77.1	1243.80	958.78	16.14	12.44
	Losses 3.0%			28.78		0.37
	Output	7.0 93.0	1000.00	930.00	12.97	12.07
	Losses before baking/boiling, shrinkage 1.50076%	77.1	18.67	14.39	0.24	0.19
	Baking/boiling 17.11%		209.66		2.72
	Losses after baking/boiling, shrinkage 1.50076%	93.0	15.47	14.39	0.20	0.19

# 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 10.11 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Ghee butter	99.0	254.70	252.15	2.58	2.55
3	Granulated sugar	99.85	254.70	254.32	2.58	2.57
4	Powdered sugar	99.85	30.50	30.45	0.31	0.31
5	Chicken eggs [chicken egg] [2]	27.0	25.60	6.91	0.26	0.070
6	Sign up
	Total	9.1 90.9	1077.50	979.37	10.90	9.90
	Losses 3.0%			29.37		0.30
	Output	5.0 95.0	1000.00	950.00	10.11	9.61
	Losses before baking/boiling, shrinkage 1.49964%	90.9	16.16	14.69	0.16	0.15
	Baking/boiling 4.32%		45.88		0.46
	Losses after baking/boiling, shrinkage 1.49964%	95.0	15.46	14.69	0.16	0.15

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 5.82 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	250.90	250.52	1.46	1.46
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	200.70	168.59	1.17	0.98
4	Chicken eggs [chicken egg] [2]	27.0	100.40	27.11	0.58	0.16
5	Granulated sugar (for sprinkling)	99.85	75.30	75.19	0.44	0.44
6	Sign up
7	Whole milk powder the weight ratio of fat 26%	96.0	14.90	14.30	0.087	0.083
8	Cinnamon (for sprinkling)	100.0	10.00	10.00	0.058	0.058
9	Ammonium carbonic (E503(i))	—	0.70	—	0.004	—
	Total	16.6 83.4	1174.80	980.24	6.84	5.70
	Losses 4.6%			45.24		0.26
	Output	6.5 93.5	1000.00	935.00	5.82	5.44
	Losses before baking/boiling, shrinkage 2.30736%	83.4	27.11	22.62	0.16	0.13
	Baking/boiling 10.76%		123.50		0.72
	Losses after baking/boiling, shrinkage 2.30736%	93.5	24.19	22.62	0.14	0.13

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 95.4 kg finished product
			in kind	in solids
1	Sign up	85.5	49.71	42.51
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	23.18	19.47
3	Powdered sugar	99.85	13.59	13.57
4	Granulated sugar	99.85	9.33	9.31
5	Chicken eggs [chicken egg] [2]	27.0	4.57	1.23
6	Sign up	12.0	3.97	0.48
7	Ghee butter	99.0	2.58	2.55
8	Raisins	80.0	1.23	0.98
9	Apricot puree	10.0	1.03	0.10
10	Dried hazelnut kernel	96.0	0.76	0.73
11	Sign up	83.0	0.76	0.63
12	Starch syrup	78.0	0.38	0.30
13	Ammonium carbonic (E503(i))	—	0.094	—
14	Whole milk powder the weight ratio of fat 26%	96.0	0.087	0.083
15	Cinnamon	100.0	0.058	0.058
16	Sign up	—	0.026	—
17	Vanillin	—	0.003	—
18	Saffron	100.0	0.003	0.003
	Total		111.35	92.01
	General losses 3.3%			3.05
	Output	93.2	95.40	88.95

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Recipe on Souvenir set of oriental sweets No. 3 contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe Souvenir set of oriental sweets No. 3

Recipe on Souvenir set of oriental sweets No. 3 contained in handbooks:

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