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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets No. 1 → No. 146 → Consolidated recipe

Consolidated recipe: Souvenir set of oriental sweets No. 1

Souvenir set of oriental sweets No. 1 No. 146
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 451.9 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 103 Lands	93.5	254.00	237.49	114.78	107.32
3	No. 105 Cinnamon pretzel	95.0	188.00	178.60	84.96	80.71
4	# 139 Shaker Puri	92.0	123.00	113.16	55.58	51.14
5	№138 Shaker Delight	93.0	107.00	99.51	48.35	44.97
	Total	6.0 94.0	1000.00	940.36	451.90	424.95
	Output	6.0 94.0	1000.00	940.36		424.95

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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 148.22 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	51.42	43.19
3	Powdered sugar	99.85	150.20	149.97	22.26	22.23
4	Chicken eggs [chicken egg] [2]	27.0	40.40	10.91	5.99	1.62
5	Apricot puree (for finishing)	10.0	29.00	2.90	4.30	0.43
6	Sign up
	Total	16.6 83.4	1173.50	978.31	173.94	145.01
	Losses 2.9%			28.31		4.20
	Output	5.0 95.0	1000.00	950.00	148.22	140.81
	Losses before baking/boiling, shrinkage 1.44693%	83.4	16.98	14.16	2.52	2.10
	Baking/boiling 12.25%		141.62		20.99
	Losses after baking/boiling, shrinkage 1.44693%	95.0	14.90	14.16	2.21	2.10

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 114.78 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	250.90	250.52	28.80	28.76
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	200.70	168.59	23.04	19.35
4	Chicken eggs [chicken egg] [2]	27.0	100.40	27.11	11.52	3.11
5	Granulated sugar (for sprinkling)	99.85	75.30	75.19	8.64	8.63
6	Sign up
7	Whole milk powder the weight ratio of fat 26%	96.0	14.90	14.30	1.71	1.64
8	Cinnamon (for sprinkling)	100.0	10.00	10.00	1.15	1.15
9	Ammonium carbonic (E503(i))	—	0.70	—	0.080	—
	Total	16.6 83.4	1174.80	980.24	134.85	112.51
	Losses 4.6%			45.24		5.19
	Output	6.5 93.5	1000.00	935.00	114.78	107.32
	Losses before baking/boiling, shrinkage 2.30736%	83.4	27.11	22.62	3.11	2.60
	Baking/boiling 10.76%		123.50		14.18
	Losses after baking/boiling, shrinkage 2.30736%	93.5	24.19	22.62	2.78	2.60

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 84.96 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	223.90	223.56	19.02	18.99
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	168.00	141.12	14.27	11.99
4	Chicken eggs [chicken egg] [2]	27.0	84.10	22.71	7.14	1.93
5	Granulated sugar (for sprinkling)	99.85	84.00	83.87	7.14	7.13
6	Sign up
7	Cinnamon (for sprinkling)	100.0	11.20	11.20	0.95	0.95
8	Ammonium carbonic (E503(i))	—	0.60	—	0.051	—
	Total	15.2 84.8	1148.60	974.37	97.58	82.78
	Losses 2.5%			24.37		2.07
	Output	5.0 95.0	1000.00	950.00	84.96	80.71
	Losses before baking/boiling, shrinkage 1.25051%	84.8	14.36	12.18	1.22	1.04
	Baking/boiling 10.7%		121.41		10.31
	Losses after baking/boiling, shrinkage 1.25051%	95.0	12.83	12.18	1.09	1.04

# 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 55.58 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	12.59	10.58
3	Powdered sugar	99.85	226.40	226.06	12.58	12.57
4	Whole milk	12.0	113.30	13.60	6.30	0.76
5	Powdered sugar (for sprinkling)	99.85	28.30	28.26	1.57	1.57
6	Sign up
7	Ammonium carbonic (E503(i))	—	2.30	—	0.13	—
8	Vanillin	—	0.20	—	0.011	—
	Total	20.0 80.0	1185.80	948.38	65.91	52.71
	Losses 3.0%			28.38		1.58
	Output	8.0 92.0	1000.00	920.00	55.58	51.14
	Losses before baking/boiling, shrinkage 1.49608%	80.0	17.74	14.19	0.99	0.79
	Baking/boiling 13.07%		152.64		8.48
	Losses after baking/boiling, shrinkage 1.49608%	92.0	15.42	14.19	0.86	0.79

№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 48.35 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	13.96	11.73
3	Whole milk	12.0	173.30	20.80	8.38	1.01
4	Powdered sugar	99.85	173.20	172.94	8.37	8.36
5	Powdered sugar (for sprinkling)	99.85	28.80	28.76	1.39	1.39
6	Sign up
7	Saffron	100.0	0.10	0.10	0.005	0.005
	Total	22.9 77.1	1243.80	958.78	60.14	46.36
	Losses 3.0%			28.78		1.39
	Output	7.0 93.0	1000.00	930.00	48.35	44.97
	Losses before baking/boiling, shrinkage 1.50076%	77.1	18.67	14.39	0.90	0.70
	Baking/boiling 17.11%		209.66		10.14
	Losses after baking/boiling, shrinkage 1.50076%	93.0	15.47	14.39	0.75	0.70

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 451.9 kg finished product
			in kind	in solids
1	Sign up	85.5	250.26	213.98
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	115.28	96.83
3	Granulated sugar	99.85	67.88	67.78
4	Powdered sugar	99.85	46.19	46.12
5	Chicken eggs [chicken egg] [2]	27.0	28.21	7.62
6	Sign up	12.0	14.68	1.76
7	Apricot puree	10.0	4.30	0.43
8	Cinnamon	100.0	2.10	2.10
9	Whole milk powder the weight ratio of fat 26%	96.0	1.71	1.64
10	Starch syrup	78.0	1.43	1.11
11	Sign up	—	0.37	—
12	Vanillin	—	0.011	—
13	Saffron	100.0	0.005	0.005
	Total		532.42	439.38
	General losses 3.3%			14.43
	Output	94.0	451.90	424.95

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

how to calculate the recipe for the cake

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Recipe on Souvenir set of oriental sweets No. 1 contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe: Souvenir set of oriental sweets No. 1

Recipe on Souvenir set of oriental sweets No. 1 contained in handbooks:

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