KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: biscuits "Cut"

Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85286.21 285.78 11.42 11.40 
3Margarine84.0 95.40 80.14 3.81 3.20 
4Invert syrup [raw, 70%]70.0 31.80 22.26 1.27 0.89 
5Baking soda (E500(ii))50.0 4.77 2.39 0.19 0.10 
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7Vanilla powder99.851.72 1.71 0.0690.068
8Ammonium carbonic (E503(i))—  0.64 —   0.025—   
Total11.4 88.6 1061.35 940.70 42.35 37.53 
Losses 2.2%20.70 0.83 
Output8.0 92.0 1000.00 920.00 36.71 
Losses before baking/boiling, shrinkage 1.1%88.6 11.67 10.35 0.47 0.41 
Baking/boiling 3.66%38.42 1.53 
Losses after baking/boiling, shrinkage 1.1%92.0 11.25 10.35 0.45 0.41