KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe No. 017 Sand with nuts and cocoa powder basic recipe

No. 017 Sand with nuts and cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up291.07 426.11 148.62 265.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]174.65 255.67 89.17 159.06 
Granulated sugar116.43 170.44 59.45 106.04 
Roasted cashew kernels [2]58.21 85.22 29.72 53.02 
Melange40.75 59.66 20.81 37.12 
Sign up34.93 51.14 17.84 31.81 
Flour, premium (on the dust)23.29 34.09 11.89 21.21 
Essence1.16 1.70 0.59 1.06 
Salt1.16 1.70 0.59 1.06 
Ammonium carbonic (E503(i))0.29 0.43 0.15 0.27 
Sign up0.29 0.43 0.15 0.27 
Total742.23 1086.56 378.98 676.01 
Output

Description: ** Characteristics of the semi-finished product. ** Round shape. Crumb with good porosity, crumbly, brown color.
Manual: A semi-finished product is prepared in the same way as sand No. 16, but the flour is pre-mixed with chopped roasted nuts and cocoa powder.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up314.36 460.20 160.51 286.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]174.65 255.67 89.17 159.06 
Granulated sugar116.43 170.44 59.45 106.04 
Roasted cashew kernels [2]58.21 85.22 29.72 53.02 
Melange40.75 59.66 20.81 37.12 
Sign up34.93 51.14 17.84 31.81 
Essence1.16 1.70 0.59 1.06 
Salt1.16 1.70 0.59 1.06 
Ammonium carbonic (E503(i))0.29 0.43 0.15 0.27 
Baking soda (E500(ii))0.29 0.43 0.15 0.27 
Total742.23 1086.56 378.98 676.01 
Output651.20 953.30 332.50 593.10