KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №140 biscuits "Guards"

No. 140
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 485.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  221.34 —   107.41 —   
3Wheat flour 1s (into the dough)85.5 127.07 108.64 61.67 52.72 
4Food soy protein93.5 65.07 60.84 31.58 29.53 
5Granulated sugar99.8520.34 20.31 9.87 9.86 
6Sign up
7Salt96.5 15.24 14.71 7.40 7.14 
8Baking soda (E500(ii))50.0 3.82 1.91 1.85 0.93 
9Lactic acid (E270)40.0 2.02 0.81 0.98 0.39 
Total29.5 70.5 1293.45 911.89 627.71 442.54 
Losses 2.4%21.89 10.62 
Output11.0 89.0 1000.00 890.00 431.92 
Losses before baking/boiling, shrinkage 1.2%70.5 15.52 10.94 7.53 5.31 
Baking/boiling 20.79%265.64 128.91 
Losses after baking/boiling, shrinkage 1.2%89.0 12.30 10.94 5.97 5.31 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 485.3 kg finished product
in kind
in solids
1Sign up85.5 458.75 392.23 
2water—  107.41 —   
3Food soy protein93.5 31.58 29.53 
4Granulated sugar99.859.87 9.86 
5Pressed bakery yeast25.0 9.87 2.47 
6Sign up96.5 7.40 7.14 
7Baking soda (E500(ii))50.0 1.85 0.93 
8Lactic acid (E270)40.0 0.98 0.39 
Total627.71 442.54 
General losses 2.4%10.62 
Output89.0 485.30 431.92