KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 139 biscuits

No. 139
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 388 kg finished product
in kind
in solids
in kind
in solids
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2water—  256.89 —   99.67 —   
3Pressed bakery yeast25.0 32.77 8.19 12.72 3.18 
4Invert syrup [raw, 70%]70.0 21.43 15.00 8.31 5.82 
5Salt96.5 15.13 14.60 5.87 5.66 
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7Baking soda (E500(ii))50.0 3.78 1.89 1.47 0.73 
8Lactic acid (E270)40.0 2.27 0.91 0.88 0.35 
9Ammonium salt (E503(i))—  1.13 —   0.44 —   
Total32.5 67.5 1350.94 911.89 524.17 353.81 
Losses 2.4%21.89 8.49 
Output11.0 89.0 1000.00 890.00 345.32 
Losses before baking/boiling, shrinkage 1.2%67.5 16.21 10.94 6.29 4.25 
Baking/boiling 24.16%322.43 125.10 
Losses after baking/boiling, shrinkage 1.2%89.0 12.30 10.94 4.77 4.25