KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 104 cookies "Yantar"

No. 104
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.4 kg finished product
in kind
in solids
in kind
in solids
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2Margarine84.0 190.95 160.40 19.74 16.59 
3Granulated sugar99.85170.49 170.24 17.63 17.60 
4Invert syrup [raw, 70%]70.0 27.28 19.10 2.82 1.97 
5Fresh whole milk the weight ratio of fat 3.2%12.0 21.35 2.56 2.21 0.26 
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7Vanilla powder99.8510.23 10.21 1.06 1.06 
8Baking soda (E500(ii))50.0 4.77 2.39 0.49 0.25 
9Salt96.5 4.77 4.61 0.49 0.48 
10Ammonium salt (E503(i))—  3.41 —   0.35 —   
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Total14.7 85.3 1135.68 969.05 117.43 100.20 
Losses 1.4%14.05 1.45 
Output4.5 95.5 1000.00 955.00 98.75 
Losses before baking/boiling, shrinkage 0.725%85.3 8.23 7.03 0.85 0.73 
Baking/boiling 10.65%120.09 12.42 
Losses after baking/boiling, shrinkage 0.725%95.5 7.36 7.03 0.76 0.73