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All groups → All products → Crackers → 1st grade flour crackers → No. 110 cracker "Table" → No. 110 → Consolidated recipe

Consolidated recipe No. 110 cracker "Table"

No. 110
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 930.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Wheat flour 1s (into the dough)85.5 214.33 183.26 199.42 170.50 
3water—  205.80 —   191.48 —   
4Margarine (in dough)84.0 109.85 92.27 102.20 85.85 
5Wheat flour 1s (on the layer)85.5 99.13 84.76 92.23 78.86 
6Sign up
7Starch syrup78.0 21.43 16.72 19.94 15.55 
8Pressed bakery yeast (into the dough)25.0 16.29 4.07 15.16 3.79 
9Salt96.5 8.04 7.76 7.48 7.22 
Total28.5 71.5 1347.34 963.35 1253.57 896.30 
Losses 4.5%43.35 40.33 
Output8.0 92.0 1000.00 920.00 855.97 
Losses before baking/boiling, shrinkage 2.25%71.5 30.32 21.68 28.21 20.17 
Baking/boiling 22.28%293.47 273.04 
Losses after baking/boiling, shrinkage 2.25%92.0 23.56 21.68 21.92 20.17 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 930.4 kg finished product
in kind
in solids
1Sign up85.5 889.90 760.86 
2water—  191.48 —   
3Margarine84.0 129.62 108.88 
4Starch syrup78.0 19.94 15.55 
5Pressed bakery yeast25.0 15.16 3.79 
6Sign up96.5 7.48 7.22 
Total1253.57 896.30 
General losses 4.5%40.33 
Output92.0 930.40 855.97 
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