KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №043 cookies "Zarya"

No. 043
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 468.7 kg finished product
in kind
in solids
in kind
in solids
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2Powdered sugar99.85218.06 217.74 102.21 102.05 
3Margarine84.0 115.72 97.20 54.24 45.56 
4water—  67.38 —   31.58 —   
5Corn starch87.0 49.50 43.06 23.20 20.18 
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7Phosphatides98.5 5.35 5.27 2.51 2.47 
8Baking soda (E500(ii))50.0 4.95 2.47 2.32 1.16 
9Salt96.5 4.95 4.78 2.32 2.24 
10Essence—  2.07 —   0.97 —   
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Total17.5 82.5 1168.46 963.98 547.66 451.82 
Losses 1.4%13.98 6.55 
Output5.0 95.0 1000.00 950.00 445.26 
Losses before baking/boiling, shrinkage 0.725%82.5 8.47 6.99 3.97 3.28 
Baking/boiling 13.16%152.63 71.54 
Losses after baking/boiling, shrinkage 0.725%95.0 7.36 6.99 3.45 3.28