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 No. 128 Walnut roll

No. 128
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 733.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Raw walnut kernel94.0 202.40 190.26 148.44 139.53 
3Granulated sugar99.85165.10 164.85 121.08 120.90 
4Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 165.10 61.09 121.08 44.80 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.70 88.79 77.52 65.12 
6Sign up
7Raw egg yolk (for lubrication)46.0 33.00 15.18 24.20 11.13 
8Cinnamon100.0 2.30 2.30 1.69 1.69 
Total19.5 80.5 1119.70 901.40 821.19 661.08 
Losses 4.6%41.40 30.36 
Output14.0 86.0 1000.00 860.00 630.72 
Losses before baking/boiling, shrinkage 2.29623%80.5 25.71 20.70 18.86 15.18 
Baking/boiling 6.39%69.92 51.28 
Losses after baking/boiling, shrinkage 2.29623%86.0 24.07 20.70 17.65 15.18