KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №044 biscuits "Golden"

No. 044
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 830.8 kg finished product
in kind
in solids
in kind
in solids
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2Culinary fat99.7 143.14 142.71 118.92 118.56 
3Granulated sugar99.85135.61 135.40 112.66 112.49 
4water—  57.31 —   47.62 —   
5Invert syrup [raw, 70%]70.0 26.37 18.46 21.91 15.33 
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7Semi-fat-free soy flour92.0 9.04 8.32 7.51 6.91 
8Baking soda (E500(ii))50.0 5.27 2.64 4.38 2.19 
9Salt96.5 5.27 5.09 4.38 4.23 
10Pressed bakery yeast25.0 4.52 1.13 3.76 0.94 
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12Ammonium salt (E503(i))—  2.94 —   2.44 —   
Total17.5 82.5 1168.46 963.98 970.75 800.87 
Losses 1.4%13.98 11.61 
Output5.0 95.0 1000.00 950.00 789.26 
Losses before baking/boiling, shrinkage 0.725%82.5 8.47 6.99 7.04 5.81 
Baking/boiling 13.16%152.63 126.80 
Losses after baking/boiling, shrinkage 0.725%95.0 7.36 6.99 6.11 5.81