KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 001 Biscuit (main)

No. 001 Biscuit (main) starch free
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 954.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 350.58 299.75 334.49 285.99 
3Granulated sugar99.85347.11 346.59 331.18 330.68 
4Essence—  3.47 —   3.31 —   
Total37.3 62.7 1279.69 802.54 1220.95 765.70 
Losses 6.5%52.54 50.13 
Output25.0 75.0 1000.00 750.00 715.58 
Losses before baking/boiling, shrinkage 3.27326%62.7 41.89 26.27 39.96 25.06 
Baking/boiling 16.38%202.78 193.47 
Losses after baking/boiling, shrinkage 3.27326%75.0 35.03 26.27 33.42 25.06