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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe No. 155l chocolate biscuits
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 423.3 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 140.77 | 140.55 | 140.86 | 140.65 |
Flour, premium | 140.76 | 120.35 | 140.86 | 120.43 |
Melange | 112.60 | 30.40 | 112.68 | 30.42 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 92.90 | 78.03 | 92.96 | 78.09 |
Praline | 40.14 | 39.74 | 40.16 | 39.76 |
Sign up | 11.26 | 10.70 | 11.27 | 10.70 |
Essence | 0.70 | — | 0.70 | — |
Total | 539.12 | 419.77 | 539.50 | 420.06 |
Total phase loss 4.7% | 19.87 | |||
Other losses 0.07% | 0.29 | |||
General losses 4.8% | 20.16 | |||
Output | 423.30 | 399.90 | 423.30 | 399.90 |
calculations, forms, documents:
- Consolidated recipe No. 155l chocolate biscuits
- Technological map No. 155l chocolate biscuits
- Energy value No. 155l chocolate biscuits
- Mass fraction of sugar and fat No. 155l chocolate biscuits
- Nutritional value No. 155l chocolate biscuits
- Constructor ganache No. 155l chocolate biscuits
- The cost of raw materials for No. 155l chocolate biscuits
- Homemade recipe No. 155l chocolate biscuits
- Technology instruction No. 155l chocolate biscuits
- Recipe No. 155l chocolate biscuits
- Technical and technological map No. 155l chocolate biscuits