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Consolidated recipe: No. 124 cracker "Youth"

No. 124
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 540.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  234.76 197.2  126.91 106.6  
3Flour, premium (into the dough)85.5  104.34 89.21 56.41 48.23 
4water—  101.1  —  54.66 —  
5Pasteurized milk the weight ratio of fat 3.2% (into the dough)11.5  95.26 10.95 51.5  5.92 
6Sign up
7Invert syrup (raw material)70.0  26.08 18.26 14.1  9.87 
8Granulated sugar (into the dough)99.85 10.43 10.41 5.64 5.63 
9Ammonium salt—  8.48 —  4.58 —  
10Salt96.5  5.22 5.04 2.82 2.72 
Total28.5 71.5  1347.33 963.36 728.38 520.79 
Losses 4.5%43.36 23.44 
Output8.0 92.0  1000.0  920.0  497.35 
Losses before dipping/caking, shrinkage 2.25%71.5  30.31 21.67 16.39 11.72 
Dribble/Weld 22.3%293.48 158.65 
Losses after sintering/caking, shrinkage 2.25%92.0  23.55 21.67 12.73 11.71 

Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 540.6 kg finished product
in kind
in solids
1Sign up85.5  451.25 385.82 
2Unsalted butter84.0  126.91 106.6  
3water—  54.66 —  
4Pasteurized milk the weight ratio of fat 3.2%11.5  51.5  5.92 
5Pressed yeast25.0  16.92 4.23 
6Sign up70.0  14.1  9.87 
7Granulated sugar99.85 5.64 5.63 
8Ammonium salt—  4.58 —  
9Salt96.5  2.82 2.72 
Total—  728.38 520.79 
General losses 4.5%23.44 
Output92.0  540.6  497.35