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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 023 Air → for catering establishments (Kengis 1951) → Consolidated recipe

Consolidated recipe No. 023 Air

No. 023 Air 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 284.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	362.00	43.44	102.92	12.35
3	Vanillin	—	0.24	—	0.068	—
	Total	24.0 76.0	1333.24	1012.98	379.04	287.99
	Losses 4.7%			47.98		13.64
	Output	3.5 96.5	1000.00	965.00		274.35
	Losses before baking/boiling, shrinkage 2.36842%	76.0	31.58	23.99	8.98	6.82
	Baking/boiling 21.27%		276.80		78.69
	Losses after baking/boiling, shrinkage 2.36842%	96.5	24.86	23.99	7.07	6.82