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Consolidated recipe: No. 132 cracker "With cheese"

No. 132
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 353.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  171.12 143.74 60.54 50.85 
3Cheese (for sprinkling)70.0  110.01 77.01 38.92 27.24 
4Flour, premium (into the dough)85.5  97.79 83.61 34.6  29.58 
5Pasteurized milk the weight ratio of fat 3.2% (into the dough)11.5  89.28 10.27 31.59 3.63 
6Sign up
7Melange (for lubrication)27.0  36.67 9.9  12.97 3.5  
8Pressed yeast25.0  29.34 7.34 10.38 2.6  
9Invert syrup (raw material)70.0  24.45 17.12 8.65 6.06 
10Salt96.5  14.67 14.16 5.19 5.01 
11Sign up
12Ammonium salt—  7.95 —  2.81 —  
Total28.5 71.5  1340.05 958.17 474.1  338.98 
Losses 4.5%43.17 15.25 
Output8.5 91.5  1000.0  915.0  323.73 
Losses before dipping/caking, shrinkage 2.25%71.5  30.17 21.57 10.67 7.63 
Dribble/Weld 21.9%286.29 101.29 
Losses after sintering/caking, shrinkage 2.25%91.5  23.57 21.57 8.34 7.63 

Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 353.8 kg finished product
in kind
in solids
1Sign up85.5  276.77 236.64 
2Unsalted butter84.0  60.54 50.85 
3Cheese70.0  38.92 27.24 
4Pasteurized milk the weight ratio of fat 3.2%11.5  31.59 3.63 
5water—  22.82 —  
6Sign up27.0  12.97 3.5  
7Pressed yeast25.0  10.38 2.6  
8Invert syrup (raw material)70.0  8.65 6.06 
9Salt96.5  5.19 5.01 
10Granulated sugar99.85 3.46 3.45 
11Sign up—  2.81 —  
Total—  474.1  338.98 
General losses 4.5%15.25 
Output91.5  353.8  323.73