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

All groups → All products → Crackers → Premium flour crackers → No. 132 cracker "With cheese" → No. 132 → Consolidated recipe

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 207 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	171.12	143.74	35.42	29.75
3	Cheese (for sprinkling)	70.0	110.01	77.00	22.77	15.94
4	Flour, premium (into the dough)	85.5	97.78	83.60	20.24	17.31
5	Pasteurized milk the weight ratio of fat 3.2% (into the dough)	11.5	89.28	10.27	18.48	2.13
6	Sign up
7	Melange (for lubrication)	27.0	36.67	9.90	7.59	2.05
8	Pressed bakery yeast	25.0	29.34	7.33	6.07	1.52
9	Invert syrup [raw, 70%]	70.0	24.45	17.11	5.06	3.54
10	Salt	96.5	14.67	14.15	3.04	2.93
11	Sign up
12	Ammonium salt (E503(i))	—	7.94	—	1.64	—
	Total	28.5 71.5	1340.02	958.12	277.38	198.33
	Losses 4.5%			43.12		8.92
	Output	8.5 91.5	1000.00	915.00		189.40
	Losses before baking/boiling, shrinkage 2.25%	71.5	30.15	21.56	6.24	4.46
	Baking/boiling 21.86%		286.31		59.27
	Losses after baking/boiling, shrinkage 2.25%	91.5	23.56	21.56	4.88	4.46

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 207 kg finished product
			in kind	in solids
1	Sign up	85.5	161.93	138.45
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.42	29.75
3	Cheese	70.0	22.77	15.94
4	Pasteurized milk the weight ratio of fat 3.2%	11.5	18.48	2.13
5	water	—	13.35	—
6	Sign up	27.0	7.59	2.05
7	Pressed bakery yeast	25.0	6.07	1.52
8	Invert syrup [raw, 70%]	70.0	5.06	3.54
9	Salt	96.5	3.04	2.93
10	Granulated sugar	99.85	2.02	2.02
11	Sign up	—	1.64	—
	Total		277.38	198.33
	General losses 4.5%			8.92
	Output	91.5	207.00	189.40

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 132 cracker "With cheese" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 132 cracker "With cheese"

Recipe on No. 132 cracker "With cheese" contained in handbooks:

calculations, forms, documents: