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Consolidated recipe No. 116 cracker "Custom"

No. 116
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 770 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  225.10 —   173.32 —   
3Corn oil100.0 176.62 176.62 136.00 136.00 
4Flour, premium (into the dough)85.5 108.69 92.93 83.69 71.56 
5Pressed bakery yeast25.0 32.61 8.15 25.11 6.28 
6Sign up
7Granulated sugar (into the dough)99.8510.87 10.85 8.37 8.36 
8Salt96.5 5.43 5.24 4.18 4.04 
Total28.5 71.5 1347.34 963.35 1037.45 741.78 
Losses 4.5%43.35 33.38 
Output8.0 92.0 1000.00 920.00 708.40 
Losses before baking/boiling, shrinkage 2.25%71.5 30.32 21.68 23.34 16.69 
Baking/boiling 22.28%293.47 225.97 
Losses after baking/boiling, shrinkage 2.25%92.0 23.56 21.68 18.14 16.69 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 770 kg finished product
in kind
in solids
1Sign up85.5 669.54 572.46 
2water—  173.32 —   
3Corn oil100.0 136.00 136.00 
4Pressed bakery yeast25.0 25.11 6.28 
5Invert syrup [raw, 70%]70.0 20.92 14.65 
6Sign up99.858.37 8.36 
7Salt96.5 4.18 4.04 
Total1037.45 741.78 
General losses 4.5%33.38 
Output92.0 770.00 708.40