KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Semi-finished product sand

Semi-finished product sand recipe (in # 204)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 467.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 355.97 299.01 166.56 139.91 
3Granulated sugar99.85177.99 177.72 83.28 83.16 
4Flour, premium (on the dust)85.5 26.70 22.83 12.49 10.68 
5Melange27.0 26.70 7.21 12.49 3.37 
Total14.1 85.9 1121.32 963.31 524.67 450.73 
Losses 1.9%18.31 8.57 
Output5.5 94.5 1000.00 945.00 442.17 
Losses before baking/boiling, shrinkage 0.95043%85.9 10.66 9.16 4.99 4.28 
Baking/boiling 9.09%100.97 47.25 
Losses after baking/boiling, shrinkage 0.95043%94.5 9.69 9.16 4.53 4.28 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 467.9 kg finished product
in kind
in solids
1Sign up85.5 262.33 224.29 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 166.56 139.91 
3Granulated sugar99.8583.28 83.16 
4Melange27.0 12.49 3.37 
Total524.67 450.73 
General losses 1.9%8.57 
Output94.5 467.90 442.17