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Semi-finished almond tartlet (in No. 411) → basic recipe → Consolidated recipe

Consolidated recipe Semi-finished almond tartlet (in No. 411)

Semi-finished almond tartlet (in No. 411) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	273.44	233.79	31.91	27.28
3	Powdered sugar	99.85	273.44	273.03	31.91	31.86
4	Raw almond kernels	94.0	273.44	257.03	31.91	30.00
5	Chicken eggs [chicken egg] [2]	27.0	43.64	11.78	5.09	1.38
	Total	11.6 88.4	1137.40	1005.33	132.73	117.32
	Losses 6.0%			60.33		7.04
	Output	5.5 94.5	1000.00	945.00		110.28
	Losses before baking/boiling, shrinkage 3.00037%	88.4	34.13	30.16	3.98	3.52
	Baking/boiling 6.47%		71.35		8.33
	Losses after baking/boiling, shrinkage 3.00037%	94.5	31.92	30.16	3.72	3.52