KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe No. 114 cracker "Gomel"

No. 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 679.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  228.40 —   155.17 —   
3Flour, premium (into the dough)85.5 187.21 160.07 127.19 108.75 
4Pork fat99.7 165.61 165.11 112.52 112.18 
5Pressed bakery yeast25.0 28.80 7.20 19.57 4.89 
6Sign up
7Baking soda (E500(ii))50.0 2.88 1.44 1.96 0.98 
Total28.5 71.5 1347.34 963.35 915.39 654.50 
Losses 4.5%43.35 29.45 
Output8.0 92.0 1000.00 920.00 625.05 
Losses before baking/boiling, shrinkage 2.25%71.5 30.32 21.68 20.60 14.73 
Baking/boiling 22.28%293.47 199.38 
Losses after baking/boiling, shrinkage 2.25%92.0 23.56 21.68 16.01 14.73 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 679.4 kg finished product
in kind
in solids
1Sign up85.5 616.39 527.01 
2water—  155.17 —   
3Pork fat99.7 112.52 112.18 
4Pressed bakery yeast25.0 19.57 4.89 
5Salt96.5 9.78 9.44 
6Sign up50.0 1.96 0.98 
Total915.39 654.50 
General losses 4.5%29.45 
Output92.0 679.40 625.05