KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe dough

dough
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 370.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Water—  271.30 —   100.46 —   
3Granulated sugar99.8564.35 64.25 23.83 23.79 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (for cutting)84.0 25.74 21.62 9.53 8.01 
5Flour, premium (on the dust)85.5 25.74 22.01 9.53 8.15 
6Sign up
7Pressed bakery yeast25.0 9.74 2.43 3.61 0.90 
8Salt96.5 9.74 9.40 3.61 3.48 
Total36.4 63.6 1044.35 664.69 386.72 246.13 
Losses 4.2%28.23 10.45 
Output36.4 63.6 1000.00 636.46 235.68 
Losses before baking/boiling, shrinkage 2.12323%63.6 22.17 14.11 8.21 5.23 
Losses after baking/boiling, shrinkage 2.12323%63.6 22.17 14.11 8.21 5.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 370.3 kg finished product
in kind
in solids
1Sign up85.5 229.01 195.80 
2Water—  100.46 —   
3Granulated sugar99.8523.83 23.79 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.68 14.01 
5Flour, premium85.5 9.53 8.15 
6Sign up25.0 3.61 0.90 
7Salt96.5 3.61 3.48 
Total386.72 246.13 
General losses 4.2%10.45 
Output63.6 370.30 235.68