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Consolidated recipe No. 117 cracker "Health"

No. 117
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 452 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 193.60 162.62 87.51 73.50 
3water—  182.30 —   82.40 —   
4Flour, premium (into the dough)85.5 110.63 94.59 50.00 42.75 
5Pressed bakery yeast25.0 33.19 8.30 15.00 3.75 
6Sign up
7Granulated sugar (into the dough)99.8511.06 11.05 5.00 4.99 
8Ammonium salt (E503(i))—  8.99 —   4.06 —   
9Salt96.5 5.53 5.34 2.50 2.41 
Total28.5 71.5 1347.34 963.35 609.00 435.43 
Losses 4.5%43.35 19.59 
Output8.0 92.0 1000.00 920.00 415.84 
Losses before baking/boiling, shrinkage 2.25%71.5 30.32 21.68 13.70 9.80 
Baking/boiling 22.28%293.47 132.65 
Losses after baking/boiling, shrinkage 2.25%92.0 23.56 21.68 10.65 9.80 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 452 kg finished product
in kind
in solids
1Sign up85.5 400.03 342.02 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.51 73.50 
3water—  82.40 —   
4Pressed bakery yeast25.0 15.00 3.75 
5Invert syrup [raw, 70%]70.0 12.50 8.75 
6Sign up99.855.00 4.99 
7Ammonium salt (E503(i))—  4.06 —   
8Salt96.5 2.50 2.41 
Total609.00 435.43 
General losses 4.5%19.59 
Output92.0 452.00 415.84