KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 142 biscuits "Mode" (for obese)

No. 142
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  153.66 —   22.19 —   
3Wheat flour 1s (into the dough)85.5 110.51 94.48 15.96 13.64 
4Fruit cooking69.0 82.88 57.19 11.97 8.26 
5Granulated sugar99.8555.25 55.17 7.98 7.97 
6Sign up
7Pressed bakery yeast25.0 38.68 9.67 5.59 1.40 
8Margarine84.0 27.63 23.21 3.99 3.35 
9Salt96.5 5.53 5.33 0.80 0.77 
10Baking soda (E500(ii))50.0 2.76 1.38 0.40 0.20 
Total27.5 72.5 1300.17 942.62 187.74 136.11 
Losses 2.4%22.62 3.27 
Output8.0 92.0 1000.00 920.00 132.85 
Losses before baking/boiling, shrinkage 1.2%72.5 15.60 11.31 2.25 1.63 
Baking/boiling 21.2%272.27 39.32 
Losses after baking/boiling, shrinkage 1.2%92.0 12.30 11.31 1.78 1.63 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 144.4 kg finished product
in kind
in solids
1Sign up85.5 127.66 109.15 
2water—  22.19 —   
3Fruit cooking69.0 11.97 8.26 
4Granulated sugar99.857.98 7.97 
5Invert syrup [raw, 70%]70.0 7.18 5.03 
6Sign up25.0 5.59 1.40 
7Margarine84.0 3.99 3.35 
8Salt96.5 0.80 0.77 
9Baking soda (E500(ii))50.0 0.40 0.20 
Total187.74 136.11 
General losses 2.4%3.27 
Output92.0 144.40 132.85