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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 001 Biscuit (main) → heated dough for catering establishments (Kengis 1951) → Consolidated recipe

Consolidated recipe No. 001 Biscuit (main)

No. 001 Biscuit (main) heated dough for catering establishments (Kengis 1951)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.4 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Flour, premium	85.5	355.00	303.52	13.63	11.66
3	Granulated sugar	99.85	350.00	349.48	13.44	13.42
	Total	38.9 61.1	1355.00	828.50	52.03	31.81
	Losses 5.9%			48.50		1.86
	Output	22.0 78.0	1000.00	780.00		29.95
	Losses before baking/boiling, shrinkage 2.92698%	61.1	39.66	24.25	1.52	0.93
	Baking/boiling 21.61%		284.25		10.92
	Losses after baking/boiling, shrinkage 2.92698%	78.0	31.09	24.25	1.19	0.93