Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Все группы → All products → Biscuit → Butter cookies → №156а fruit cookies Gourmet → No. 156a → Consolidated recipe

Consolidated recipe: №156а fruit cookies Gourmet

No. 156a
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 431 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0  165.3  122.32 71.25 52.73 
Total10.13 89.87 1005.03 903.27 433.17 389.32 
Losses 0.5%4.57 1.98 
Output10.13 89.87 1000.0  898.7  387.34 
Losses before dipping/caking, shrinkage 0.25%89.87 2.51 2.26 1.08 0.97 
Shrinkage 0.0%0.01 —  
Losses after sintering/caking, shrinkage 0.25%89.88 2.51 2.26 1.08 0.97 

List of recipes

Semi-finished biscuits Gourmet Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 361.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5  276.68 269.76 100.14 97.64 
3Raw egg white12.0  276.67 33.2  100.13 12.02 
4Flour, premium85.5  188.13 160.85 68.09 58.22 
5Raw almond kernels (in dough)94.0  166.0  156.04 60.08 56.48 
6Sign up
7Vanilla powder99.85 2.22 2.22 0.8  0.8  
8Citric acid98.0  1.18 1.16 0.43 0.42 
Total24.75 75.25 1298.23 976.96 469.86 353.61 
Losses 4.81%46.96 17.02 
Output7.0 93.0  1000.0  930.0  361.92 336.59 
Losses before dipping/caking, shrinkage 2.405%75.25 31.2  23.48 11.29 8.5  
Dribble/Weld 19.1%241.78 87.51 
Losses after sintering/caking, shrinkage 2.405%93.0  25.25 23.48 9.14 8.5  
Consolidated recipe, k=1.001304
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 431 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 100.14 99.99 100.27 100.12 
2Roasted almond kernel97.5  100.14 97.64 100.27 97.76 
3Raw egg white12.0  100.13 12.02 100.26 12.03 
4Fruit filling74.0  71.25 52.73 71.34 52.79 
5Flour, premium85.5  68.09 58.22 68.18 58.29 
6Sign up94.0  60.08 56.48 60.16 56.55 
7Fruit70.0  40.05 28.04 40.1  28.07 
8Vanilla powder99.85 0.8  0.8  0.8  0.8  
9Citric acid98.0  0.43 0.42 0.43 0.42 
Total—  541.11 406.34 541.81 406.83 
Total phase loss 4.68%19.0  
Other losses 0.12%0.49 
General losses 4.8%19.49 
Output89.87 431.0  387.34 431.0  387.34 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№156а fruit cookies Gourmet (No. 156a) included in recipes:

№156 biscuits "Lakomka"No. 156

Рецептура на №156а fruit cookies Gourmet contained in handbooks:

расчеты, формы, документы: