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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → Sand with sour cream → for catering establishments (Kengis 1951) → Consolidated recipe

Consolidated recipe: Sand with sour cream

Sand with sour cream 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 693.8 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85300.00 299.55 208.14 207.83 
3Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 180.00 66.60 124.88 46.21 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 100.00 84.00 69.38 58.28 
5Chicken eggs [chicken egg] [2]27.0 52.00 14.04 36.08 9.74 
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Total21.1 78.9 1250.00 986.19 867.25 684.22 
Losses 5.2%51.19 35.52 
Output6.5 93.5 1000.00 935.00 648.70 
Losses before baking/boiling, shrinkage 2.59534%78.9 32.44 25.60 22.51 17.76 
Baking/boiling 15.62%190.18 131.95 
Losses after baking/boiling, shrinkage 2.59534%93.5 27.37 25.60 18.99 17.76 
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Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggsno 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).Yesbutter; sour creamno 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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