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

Homemade recipe No. 124 cracker "Youth" No. 124

No. 124 cracker "Youth" No. 124

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up473.34 374.02 578.66 186.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]152.15 120.22 186.00 60.03 
Flour, premium (into the dough)67.62 53.43 82.67 26.68 
water65.54 51.78 80.12 25.86 
Pasteurized milk the weight ratio of fat 3.2% (into the dough)61.74 48.78 75.47 24.36 
Sign up20.29 16.03 24.80 8.00 
Invert syrup [raw, 70%]16.91 13.36 20.67 6.67 
Granulated sugar (into the dough)6.76 5.34 8.27 2.67 
Ammonium salt (E503(i))5.49 4.34 6.72 2.17 
Salt3.38 2.67 4.13 1.33 
Total873.21 689.97 1067.50 344.52 
Output

Description: High quality flour crackers. It has a round shape. Produced by weight and packaged. 1kg contains at least 80 pieces.
Humidity 8.0% ± 1.5%.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up540.96 427.45 661.33 213.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]152.15 120.22 186.00 60.03 
water65.54 51.78 80.12 25.86 
Pasteurized milk the weight ratio of fat 3.2%61.74 48.78 75.47 24.36 
Pressed bakery yeast20.29 16.03 24.80 8.00 
Sign up16.91 13.36 20.67 6.67 
Granulated sugar6.76 5.34 8.27 2.67 
Ammonium salt (E503(i))5.49 4.34 6.72 2.17 
Salt3.38 2.67 4.13 1.33 
Total873.21 689.97 1067.50 344.52 
Output648.10 512.10 792.30 255.70