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 → Cakes → Mosoblkhleb cakes → Dune cake (puff) [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Dune cake (puff) [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 522 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Condensed whole milk with sugar, boiled74.0  400.0  296.0  208.8  154.51 
3No. 021а Semi-finished puff crumb No. 2192.5  66.67 61.67 34.8  32.19 
Total14.9 85.1  1000.0  851.0  522.0  444.22 
Output14.9 85.1  1000.0  851.0  444.22 

List of recipes

No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 278.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  438.58 368.41 122.1  102.56 
3Melange27.0  33.34 9.0  9.28 2.51 
4Salt96.5  5.26 5.08 1.46 1.41 
5Citric acid98.0  0.87 0.85 0.24 0.24 
Total16.74 83.26 1135.91 945.81 316.23 263.31 
Losses 2.2%20.81 5.79 
Output7.5 92.5  1000.0  925.0  278.4  257.52 
Losses before dipping/caking, shrinkage 1.1%83.26 12.5  10.41 3.48 2.9  
Dribble/Weld 10.0%112.16 31.23 
Losses after sintering/caking, shrinkage 1.1%92.5  11.25 10.41 3.13 2.9  
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 34.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  443.11 372.21 15.42 12.95 
3Melange27.0  33.68 9.09 1.17 0.32 
4Salt96.5  5.32 5.13 0.19 0.18 
5Citric acid98.0  0.88 0.86 0.0310.03 
Total16.74 83.26 1147.65 955.57 39.94133.26 
Losses 3.2%30.57 1.07 
Output7.5 92.5  1000.0  925.0  34.8  32.19 
Losses before dipping/caking, shrinkage 1.6%83.26 18.36 15.29 0.64 0.53 
Dribble/Weld 10.0%112.77 3.92 
Losses after sintering/caking, shrinkage 1.6%92.5  16.52 15.28 0.57 0.53 
Consolidated recipe, k=1.036646
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 522 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0  208.8  154.51 216.45 160.17 
2Flour, premium85.5  206.28 176.37 213.84 182.83 
3Unsalted butter84.0  137.52 115.52 142.56 119.75 
4Melange27.0  10.45 2.82 10.83 2.92 
5Salt96.5  1.65 1.59 1.71 1.65 
6Sign up98.0  0.27 0.26 0.28 0.27 
Total—  564.97 451.07 585.67 467.59 
Total phase loss 1.52%6.85 
Other losses 3.53%16.52 
General losses 5.0%23.37 
Output85.1  522.0  444.22 522.0  444.22 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

расчеты, формы, документы: