KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 009 cookies "Sport"

No. 009
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 248.6 kg finished product
in kind
in solids
in kind
in solids
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2water—  159.27 —   39.59 —   
3Granulated sugar99.85144.27 144.05 35.87 35.81 
4Margarine84.0 88.78 74.58 22.07 18.54 
5Corn starch87.0 55.49 48.27 13.79 12.00 
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7Starch syrup78.0 18.50 14.43 4.60 3.59 
8Invert syrup [raw, 70%]70.0 14.80 10.36 3.68 2.57 
9Baking soda (E500(ii))50.0 7.40 3.70 1.84 0.92 
10Salt96.5 5.55 5.35 1.38 1.33 
Total25.5 74.5 1263.48 941.30 314.10 234.01 
Losses 1.2%11.30 2.81 
Output7.0 93.0 1000.00 930.00 231.20 
Losses before baking/boiling, shrinkage 0.6%74.5 7.58 5.65 1.88 1.40 
Baking/boiling 19.89%249.83 62.11 
Losses after baking/boiling, shrinkage 0.6%93.0 6.07 5.65 1.51 1.40