KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe A crumb of semi-finished short chewy product (in No. 158)

A crumb of semi-finished short chewy product (in No. 158) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 518.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total24.0 76.0 1010.71 768.14 524.46 398.59 
Losses 1.1%8.14 4.23 
Output24.0 76.0 1000.00 760.00 394.36 
Losses before baking/boiling, shrinkage 0.53%76.0 5.36 4.07 2.78 2.11 
Losses after baking/boiling, shrinkage 0.53%76.0 5.36 4.07 2.78 2.11 
short semi-finished product (in No. 158) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 524.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Low-fat cottage cheese22.0 376.46 82.82 197.44 43.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 346.74 291.26 181.85 152.75 
4Melange27.0 43.59 11.77 22.86 6.17 
Total35.9 64.1 1262.13 809.37 661.94 424.48 
Losses 6.1%49.37 25.89 
Output24.0 76.0 1000.00 760.00 524.46 398.59 
Losses before baking/boiling, shrinkage 3.04978%64.1 38.49 24.68 20.19 12.95 
Baking/boiling 15.62%191.16 100.26 
Losses after baking/boiling, shrinkage 3.04978%76.0 32.48 24.68 17.03 12.95 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 518.9 kg finished product
in kind
in solids
1Sign up85.5 259.79 222.12 
2Low-fat cottage cheese22.0 197.44 43.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 181.85 152.75 
4Melange27.0 22.86 6.17 
Total661.94 424.48 
General losses 7.1%30.12 
Output76.0 518.90 394.36