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All groups → All products → Crackers → Premium flour crackers → №135 "Curly" cracker → No. 135 → Consolidated recipe

Consolidated recipe №135 "Curly" cracker

No. 135
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 215.7 kg finished product
			in kind	in solids	in kind	in solids
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2	water	—	188.67	—	40.70	—
3	Culinary fat	99.7	75.58	75.36	16.30	16.25
4	Margarine	84.0	75.58	63.49	16.30	13.69
5	Pressed bakery yeast	25.0	37.79	9.45	8.15	2.04
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7	Salt	96.5	13.23	12.76	2.85	2.75
8	Ammonium salt (E503(i))	—	12.28	—	2.65	—
9	Granulated sugar	99.85	11.34	11.32	2.45	2.44
10	Invert syrup [raw, 70%]	70.0	11.34	7.94	2.45	1.71
	Total	28.5 71.5	1347.34	963.35	290.62	207.79
	Losses 4.5%			43.35		9.35
	Output	8.0 92.0	1000.00	920.00		198.44
	Losses before baking/boiling, shrinkage 2.25%	71.5	30.32	21.68	6.54	4.68
	Baking/boiling 22.28%		293.47		63.30
	Losses after baking/boiling, shrinkage 2.25%	92.0	23.56	21.68	5.08	4.68