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Nut filling → in cake # 257 → Consolidated recipe

Consolidated recipe: Nut filling

Nut filling in cake # 257
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 876.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 322.68 314.61 282.83 275.76 
3Whole milk powder95.0 61.58 58.50 53.97 51.28 
4Natural roasted coffee96.0 50.66 48.63 44.40 42.63 
5Coconut oil100.0 40.72 40.72 35.69 35.69 
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7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.86 16.68 17.41 14.62 
8Vanillin—  0.10 —   0.088—   
9Crumb of the same product98.2 69.53 68.27 60.94 59.84 
Total1.8 98.2 1008.08 989.75 883.58 867.51 
Losses 0.79%7.85 6.88 
Output1.8 98.2 1000.00 981.90 860.64 
Losses before baking/boiling, shrinkage 0.39635%98.2 4.00 3.92 3.50 3.44 
Baking/boiling 0.01%0.0890.078
Losses after baking/boiling, shrinkage 0.39635%98.2 4.00 3.92 3.50 3.44 
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Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Nut filling (in cake # 257) included in recipes:

№257 "Vaveite" cakeNo. 257

Recipe on Nut filling contained in handbooks:

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