KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 006 Sponge cake for roll

No. 006 Sponge cake for roll basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 873.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85369.86 369.31 323.07 322.59 
3Wheat flour 1s85.5 369.86 316.23 323.07 276.23 
4Essence—  2.05 —   1.79 —   
Total37.3 62.7 1358.18 851.97 1186.37 744.19 
Losses 6.1%51.97 45.39 
Output20.0 80.0 1000.00 800.00 698.80 
Losses before baking/boiling, shrinkage 3.04978%62.7 41.42 25.98 36.18 22.70 
Baking/boiling 21.59%284.28 248.32 
Losses after baking/boiling, shrinkage 3.04978%80.0 32.48 25.98 28.37 22.70