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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → Biscuit South → for home cooking (Kengis 1951) → Consolidated recipe

Consolidated recipe Biscuit South

Biscuit South for home cooking (Kengis 1951)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 737.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chicken eggs [chicken egg] [2]	27.0	322.50	87.08	237.71	64.18
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	250.00	210.00	184.28	154.79
4	Granulated sugar	99.85	250.00	249.62	184.28	184.00
5	Vanillin	—	0.12	—	0.092	—
	Total	27.6 72.4	1197.62	867.32	882.77	639.31
	Losses 4.3%			37.32		27.51
	Output	17.0 83.0	1000.00	830.00		611.79
	Losses before baking/boiling, shrinkage 2.15173%	72.4	25.77	18.66	18.99	13.76
	Baking/boiling 12.75%		149.37		110.10
	Losses after baking/boiling, shrinkage 2.15173%	83.0	22.48	18.66	16.57	13.76