KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe biscuits (1986)

biscuits (1986)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 169.8 kg phases
in kind
in solids
in kind
in solids
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2Powdered sugar99.85286.05 285.62 48.57 48.50 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 286.04 240.27 48.57 40.80 
4Melange27.0 190.71 51.49 32.38 8.74 
5Vanilla powder99.852.38 2.38 0.40 0.40 
Total20.5 79.5 1241.94 987.39 210.88 167.66 
Losses 4.8%47.39 8.05 
Output6.0 94.0 1000.00 940.00 159.61 
Losses before baking/boiling, shrinkage 2.4%79.5 29.81 23.70 5.06 4.02 
Baking/boiling 15.42%186.93 31.74 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 4.28 4.02