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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 016 Sand (main) → for home cooking No. 3 (Kengis 1951) → Consolidated recipe

Consolidated recipe No. 016 Sand (main)

No. 016 Sand (main) for home cooking No. 3 (Kengis 1951)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 332.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	285.71	285.29	94.91	94.77
3	Chicken eggs [chicken egg] [2]	27.0	245.71	66.34	81.63	22.04
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	142.86	120.00	47.46	39.86
5	Raw egg yolk	46.0	114.29	52.57	37.97	17.46
6	Sign up
	Total	25.5 74.5	1361.43	1014.15	452.27	336.90
	Losses 7.8%			79.15		26.29
	Output	6.5 93.5	1000.00	935.00		310.61
	Losses before baking/boiling, shrinkage 3.90228%	74.5	53.13	39.58	17.65	13.15
	Baking/boiling 20.33%		265.98		88.36
	Losses after baking/boiling, shrinkage 3.90228%	93.5	42.33	39.58	14.06	13.15