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Consolidated recipe: No. 125 cracker "Nevsky"

No. 125
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 970.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  234.58 —  227.69 —  
3Pork fat99.7  143.66 143.23 139.44 139.02 
4Flour, premium (into the dough)85.5  108.77 93.0  105.58 90.27 
5Flour, premium (on the layer)85.5  56.44 48.26 54.78 46.84 
6Sign up
7Invert syrup (raw material)70.0  20.52 14.36 19.92 13.94 
8Pork fat (on the layer)99.7  20.52 20.46 19.92 19.86 
9Salt96.5  17.44 16.83 16.93 16.34 
10Granulated sugar (into the dough)99.85 6.16 6.15 5.98 5.97 
11Sign up
Total28.5 71.5  1391.26 994.8  1350.38 965.57 
Losses 4.5%44.8  43.5  
Output5.0 95.0  1000.0  950.0  922.07 
Losses before dipping/caking, shrinkage 2.25%71.5  31.3  22.38 30.38 21.72 
Dribble/Weld 24.7%336.48 326.59 
Losses after sintering/caking, shrinkage 2.25%95.0  23.5  22.33 22.81 21.67 

Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 970.6 kg finished product
in kind
in solids
1Sign up85.5  891.42 762.16 
2water—  227.69 —  
3Pork fat99.7  159.36 158.88 
4Pressed yeast25.0  25.1  6.28 
5Invert syrup (raw material)70.0  19.92 13.94 
6Sign up96.5  16.93 16.34 
7Granulated sugar99.85 5.98 5.97 
8Baking soda50.0  3.98 1.99 
Total—  1350.38 965.56 
General losses 4.5%43.49 
Output95.0  970.6  922.07