KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 113 cracker "Good luck"

No. 113
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  210.05 —   3.11 —   
3Flour, premium (on the layer)85.5 139.93 119.64 2.07 1.77 
4Margarine (in dough)84.0 124.38 104.48 1.84 1.55 
5Invert syrup [raw, 70%]70.0 37.31 26.12 0.55 0.39 
6Sign up
7Pressed bakery yeast25.0 12.44 3.11 0.18 0.046
8Salt (in dough)96.5 9.33 9.00 0.14 0.13 
9Salt (on the layer)96.5 2.33 2.25 0.0350.033
Total28.5 71.5 1347.34 963.35 19.94 14.26 
Losses 4.5%43.35 0.64 
Output8.0 92.0 1000.00 920.00 13.62 
Losses before baking/boiling, shrinkage 2.25%71.5 30.32 21.68 0.45 0.32 
Baking/boiling 22.28%293.47 4.34 
Losses after baking/boiling, shrinkage 2.25%92.0 23.56 21.68 0.35 0.32 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 14.8 kg finished product
in kind
in solids
1Sign up85.5 13.58 11.61 
2water—  3.11 —   
3Margarine84.0 1.84 1.55 
4Invert syrup [raw, 70%]70.0 0.55 0.39 
5Frying fat99.7 0.51 0.50 
6Sign up25.0 0.18 0.046
7Salt96.5 0.17 0.17 
Total19.94 14.26 
General losses 4.5%0.64 
Output92.0 14.80 13.62