KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Sponge cake with surfactant No. 2

Sponge cake with surfactant No. 2 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.1 kg prefabricated
in kind
in solids
in kind
in solids
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2Flour, premium85.5 307.01 262.49 82.31 70.37 
3Granulated sugar99.85305.41 304.95 81.88 81.76 
4Fat "Butao-26"99.2 51.41 51.00 13.78 13.67 
5Integrated Nutritional Supplement emulsifier churning paste [3]52.0 50.57 26.30 13.56 7.05 
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Total36.3 63.7 1231.39 784.17 330.14 210.24 
Losses 4.4%34.17 9.16 
Output25.0 75.0 1000.00 750.00 201.08 
Losses before baking/boiling, shrinkage 2.17898%63.7 26.83 17.09 7.19 4.58 
Baking/boiling 15.09%181.78 48.73 
Losses after baking/boiling, shrinkage 2.17898%75.0 22.78 17.09 6.11 4.58