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Consolidated recipe: No. 184d Almond biscuits with almond finish

No. 184d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 84.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0  235.49 174.26 19.83 14.67 
3Granulated sugar (for sprinkling)99.85 84.1  83.97 7.08 7.07 
4Roasted almond kernel97.5  75.69 73.8  6.37 6.21 
Total9.93 90.07 1005.03 905.2  84.62 76.21 
Losses 0.5%4.5  0.37 
Output9.93 90.07 1000.0  900.7  75.84 

Semi-finished Almond Cookies Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  482.5  57.9  24.77 2.97 
3Raw almond kernels94.0  413.6  388.78 21.23 19.96 
4Flour, premium85.5  68.93 58.94 3.54 3.03 
Total31.79 68.21 1447.53 987.4  74.31 50.69 
Losses 4.8%47.4  2.43 
Output6.0 94.0  1000.0  940.0  51.34 48.26 
Losses before dipping/caking, shrinkage 2.4%68.21 34.75 23.7  1.78 1.21 
Dribble/Weld 27.4%387.57 19.9  
Losses after sintering/caking, shrinkage 2.4%94.0  25.21 23.7  1.29 1.21 
Consolidated recipe, k=1.01302
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 84.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 24.77 24.73 25.09 25.05 
2Raw egg white12.0  24.77 2.97 25.09 3.01 
3Raw almond kernels94.0  21.23 19.96 21.51 20.22 
4Fruit filling74.0  19.83 14.67 20.09 14.87 
5Granulated sugar99.85 7.08 7.07 7.17 7.16 
6Sign up97.5  6.37 6.21 6.45 6.29 
7Flour, premium85.5  3.54 3.03 3.59 3.07 
Total—  107.59 78.64 108.99 79.67 
Total phase loss 3.56%2.8  
Other losses 1.29%1.03 
General losses 4.8%3.83 
Output90.07 84.2  75.84 84.2  75.84