KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: # 018 Parvarda

No. 018
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 416.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  26.36 —   10.97 —   
3Wheat flour 1s85.5 24.90 21.29 10.36 8.86 
4Vegetable oil100.0 1.00 1.00 0.42 0.42 
5Citric acid (E330)91.2 0.50 0.46 0.21 0.19 
Total3.0 97.0 1050.36 1018.85 437.16 424.04 
Losses 4.8%48.85 20.33 
Output3.0 97.0 1000.00 970.00 403.71 
Losses before baking/boiling, shrinkage 2.39727%97.0 25.18 24.42 10.48 10.17 
Losses after baking/boiling, shrinkage 2.39727%97.0 25.18 24.42 10.48 10.17