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All groups → All products → Crackers → Premium flour crackers → No. 111 cracker "Alpinist" → No. 111 → Consolidated recipe

Consolidated recipe No. 111 cracker "Alpinist"

No. 111
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 206.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Corn starch	87.0	122.16	106.28	25.24	21.96
3	water	—	114.12	—	23.58	—
4	Frying fat	99.7	109.94	109.61	22.71	22.65
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	101.96	12.24	21.07	2.53
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7	Pressed bakery yeast	25.0	24.43	6.11	5.05	1.26
8	Invert syrup [raw, 70%]	70.0	10.26	7.18	2.12	1.48
9	Granulated sugar	99.85	10.18	10.16	2.10	2.10
10	Salt	96.5	8.14	7.86	1.68	1.62
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12	Baking soda (E500(ii))	50.0	2.04	1.02	0.42	0.21
	Total	28.5 71.5	1347.34	963.35	278.36	199.03
	Losses 4.5%			43.35		8.96
	Output	8.0 92.0	1000.00	920.00		190.07
	Losses before baking/boiling, shrinkage 2.25%	71.5	30.32	21.68	6.26	4.48
	Baking/boiling 22.28%		293.47		60.63
	Losses after baking/boiling, shrinkage 2.25%	92.0	23.56	21.68	4.87	4.48