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Consolidated recipe No. 144 biscuits "Sports" (for the skinny)

No. 144
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 886.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 187.94 157.87 166.67 140.00 
3Pasteurized milk the weight ratio of fat 3.2% (into the dough)11.5 147.09 16.92 130.44 15.00 
4Granulated sugar99.85117.47 117.29 104.17 104.01 
5Flour, premium (into the dough)85.5 93.97 80.35 83.33 71.25 
6Sign up
7Pressed bakery yeast25.0 18.79 4.70 16.67 4.17 
8Salt96.5 4.70 4.53 4.17 4.02 
9Baking soda (E500(ii))50.0 2.35 1.17 2.08 1.04 
Total24.3 75.7 1258.31 952.87 1115.87 845.00 
Losses 2.4%22.87 20.28 
Output7.0 93.0 1000.00 930.00 824.72 
Losses before baking/boiling, shrinkage 1.2%75.7 15.10 11.43 13.39 10.14 
Baking/boiling 18.57%230.92 204.78 
Losses after baking/boiling, shrinkage 1.2%93.0 12.30 11.43 10.90 10.14 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 886.8 kg finished product
in kind
in solids
1Sign up85.5 666.68 570.01 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 166.67 140.00 
3Pasteurized milk the weight ratio of fat 3.2%11.5 130.44 15.00 
4Granulated sugar99.85104.17 104.01 
5Melange27.0 25.00 6.75 
6Sign up25.0 16.67 4.17 
7Salt96.5 4.17 4.02 
8Baking soda (E500(ii))50.0 2.08 1.04 
Total1115.87 845.00 
General losses 2.4%20.28 
Output93.0 886.80 824.72