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

No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 274.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 95.39 95.24 
3Flour, premium85.5 281.16 240.39 77.26 66.06 
4Potato starch80.0 69.42 55.54 19.08 15.26 
5Essence—  3.47 —   0.95 —   
Total37.6 62.4 1279.69 798.72 351.66 219.49 
Losses 6.1%48.72 13.39 
Output25.0 75.0 1000.00 750.00 206.10 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.73 6.69 
Baking/boiling 16.78%208.18 57.21 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.93 6.69