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All groups → All products → Crackers → Premium flour crackers → No. 124 cracker "Youth" → No. 124 → Consolidated recipe

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 15.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	234.76	197.20	3.73	3.14
3	Flour, premium (into the dough)	85.5	104.34	89.21	1.66	1.42
4	water	—	101.12	—	1.61	—
5	Pasteurized milk the weight ratio of fat 3.2% (into the dough)	11.5	95.26	10.95	1.51	0.17
6	Sign up
7	Invert syrup [raw, 70%]	70.0	26.08	18.26	0.41	0.29
8	Granulated sugar (into the dough)	99.85	10.43	10.42	0.17	0.17
9	Ammonium salt (E503(i))	—	8.48	—	0.13	—
10	Salt	96.5	5.22	5.03	0.083	0.080
	Total	28.5 71.5	1347.34	963.35	21.42	15.32
	Losses 4.5%			43.35		0.69
	Output	8.0 92.0	1000.00	920.00		14.63
	Losses before baking/boiling, shrinkage 2.25%	71.5	30.32	21.68	0.48	0.34
	Baking/boiling 22.28%		293.47		4.67
	Losses after baking/boiling, shrinkage 2.25%	92.0	23.56	21.68	0.37	0.34

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 15.9 kg finished product
			in kind	in solids
1	Sign up	85.5	13.27	11.35
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.73	3.14
3	water	—	1.61	—
4	Pasteurized milk the weight ratio of fat 3.2%	11.5	1.51	0.17
5	Pressed bakery yeast	25.0	0.50	0.12
6	Sign up	70.0	0.41	0.29
7	Granulated sugar	99.85	0.17	0.17
8	Ammonium salt (E503(i))	—	0.13	—
9	Salt	96.5	0.083	0.080
	Total		21.42	15.32
	General losses 4.5%			0.69
	Output	92.0	15.90	14.63

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Consolidated recipe No. 124 cracker "Youth"

Recipe on No. 124 cracker "Youth" contained in handbooks:

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