KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 170 cookies "Nut"

No. 170
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 358.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Walnut kernel (raw)94.0 232.03 218.11 83.20 78.21 
3Powdered sugar99.85204.72 204.41 73.41 73.30 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 136.46 114.63 48.94 41.11 
5Melange27.0 54.58 14.74 19.57 5.28 
6Sign up
7Granulated sugar (for sprinkling)99.8540.94 40.88 14.68 14.66 
8Flour, premium (on the dust)85.5 27.31 23.35 9.79 8.37 
9Natural honey78.0 27.31 21.30 9.79 7.64 
10Vanilla powder99.854.09 4.09 1.47 1.47 
11Sign up
12Baking soda (E500(ii))50.0 0.70 0.35 0.25 0.12 
Total16.0 84.0 1188.31 997.90 426.13 357.85 
Losses 4.8%47.90 17.18 
Output5.0 95.0 1000.00 950.00 340.67 
Losses before baking/boiling, shrinkage 2.4%84.0 28.52 23.95 10.23 8.59 
Baking/boiling 11.6%134.58 48.26 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 9.04 8.59 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 358.6 kg finished product
in kind
in solids
1Sign up85.5 156.62 133.91 
2Walnut kernel (raw)94.0 83.20 78.21 
3Powdered sugar99.8573.41 73.30 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.94 41.11 
5Melange27.0 19.57 5.28 
6Sign up12.0 17.87 2.14 
7Granulated sugar99.8514.68 14.66 
8Natural honey78.0 9.79 7.64 
9Vanilla powder99.851.47 1.47 
10Ammonium salt (E503(i))—  0.32 —   
11Sign up50.0 0.25 0.12 
Total426.13 357.85 
General losses 4.8%17.18 
Output95.0 358.60 340.67