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All groups → All products → Crackers → 1st grade flour crackers → No. 108 cracker "Shepherd" → No. 108 → Consolidated recipe

Consolidated recipe No. 108 cracker "Shepherd"

No. 108
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 180.2 kg finished product
			in kind	in solids	in kind	in solids
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2	Fresh whole milk the weight ratio of fat 3.2%	12.0	206.50	24.78	37.21	4.47
3	Margarine	84.0	146.92	123.41	26.48	22.24
4	Ground sunflower kernel semi-skimmed [cake of sunflower seed kernels]	95.0	42.86	40.72	7.72	7.34
5	Melange	27.0	41.92	11.32	7.55	2.04
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7	Pressed bakery yeast	25.0	16.46	4.11	2.97	0.74
8	Invert syrup [raw, 70%]	70.0	11.66	8.16	2.10	1.47
9	Ammonium salt (E503(i))	—	3.26	—	0.59	—
	Total	28.4 71.6	1345.36	963.35	242.43	173.60
	Losses 4.5%			43.35		7.81
	Output	8.0 92.0	1000.00	920.00		165.78
	Losses before baking/boiling, shrinkage 2.25%	71.6	30.27	21.68	5.45	3.91
	Baking/boiling 22.17%		291.53		52.53
	Losses after baking/boiling, shrinkage 2.25%	92.0	23.56	21.68	4.25	3.91