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All groups → All products → Waffles → Products for diabetics → №50 Wafers "Diabetic" → filling → Consolidated recipe

Consolidated recipe filling

filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 437.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 325.06 324.08 142.28 141.85 
3Whole milk powder the weight ratio of fat 26%96.0 216.45 207.79 94.74 90.95 
4Wafer sheet crumb97.5 97.88 95.43 42.84 41.77 
5Soybean phosphatide concentrate99.0 2.99 2.96 1.31 1.30 
6Sign up
Total2.0 98.0 1004.62 984.97 439.72 431.12 
Losses 0.3%2.97 1.30 
Output1.8 98.2 1000.00 982.00 429.82 
Losses before baking/boiling, shrinkage 0.15082%98.0 1.52 1.49 0.66 0.65 
Baking/boiling 0.16%1.59 0.70 
Losses after baking/boiling, shrinkage 0.15082%98.2 1.51 1.49 0.66 0.65 
List of recipes
wafer sheet crumb
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.84 kg phases
in kind
in solids
in kind
in solids
1Sign up
Total2.5 97.5 1000.00 975.00 42.84 41.77 
Output2.5 97.5 1000.00 975.00 42.84 41.77 
Sheet wafers Recipe for wafers "Diabetic"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 96.78 26.13 4.15 1.12 
3Vegetable oil100.0 7.54 7.54 0.32 0.32 
4Baking soda (E500(ii))50.0 6.03 3.02 0.26 0.13 
5Salt96.5 6.03 5.82 0.26 0.25 
6Sign up
Total18.7 81.3 1355.82 1102.94 58.09 47.25 
Losses 11.6%127.94 5.48 
Output2.5 97.5 1000.00 975.00 42.84 41.77 
Losses before baking/boiling, shrinkage 5.79995%81.3 78.64 63.97 3.37 2.74 
Baking/boiling 16.57%211.57 9.06 
Losses after baking/boiling, shrinkage 5.79995%97.5 65.61 63.97 2.81 2.74 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 437.7 kg finished product
in kind
in solids
1Sign up98.0 158.42 155.25 
2Confectionery fat99.7 142.28 141.85 
3Whole milk powder the weight ratio of fat 26%96.0 94.74 90.95 
4Flour, premium85.5 52.87 45.21 
5Melange27.0 4.15 1.12 
6Sign up99.0 1.54 1.52 
7Vegetable oil100.0 0.32 0.32 
8Baking soda (E500(ii))50.0 0.26 0.13 
9Salt96.5 0.26 0.25 
10Vanillin—  0.13 —   
Total454.97 436.60 
General losses 1.6%6.78 
Output98.2 437.70 429.82 
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Recipe on №50 Wafers "Diabetic" (filling) contained in handbooks:

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