CRACKERS (dry cookies)
Cracker "Kakhovsky"
Dry biscuits made from premium flour. Has a square or rectangular shape. Available in bulk or in bulk. 1 kg contains at least 90 pieces. Humidity 8 ± 1,5%.
|
name of raw materials |
Solids in% |
Feed consumption, kg |
|||
|
downloading |
on 1 tonnes of finished products |
||||
|
actually |
in dry matter |
actually |
in dry matter |
||
|
Flour |
85,5 |
80,0 |
68,4 |
652,44 |
557,83 |
|
Granulated sugar |
99,85 |
2,0 |
1,997 |
16,31 |
16,29 |
|
Butter |
84,0 |
24,0 |
20,16 |
195,73 |
164,41 |
|
whole milk |
12,0 |
9,5 |
1,14 |
77,48 |
9,30 |
|
Melange |
27,0 |
6,0 |
1,62 |
48,93 |
13,21 |
|
Salt |
96,5 |
2,2 |
2,12 |
17,94 |
17,31 |
|
Soda |
50,0 |
0,2 |
0,10 |
1,63 |
0,81 |
|
Premium flour (for dough) |
85,5 |
26,5 |
22,658 |
216,12 |
184,78 |
|
Yeast |
25,0 |
2,2 |
0,55 |
17,94 |
4,48 |
|
Total |
— |
152,6 |
118,745 |
1244,52 |
968,42 |
|
Log out |
92,0 |
122,62 |
112,81 |
1000,0 |
920,00 |
Cracker "TO BREAKFAST"
Dry biscuits made from premium flour. It has a square shape. Available in bulk and in packaging. 1 kg contains at least 120 pieces. Humidity 8 ± 1,5%.
|
name of raw materials |
Solids,% |
Feed consumption, kg |
|||
|
downloading |
on 1 tonnes of finished products |
||||
|
actually |
in dry matter |
actually |
in dry matter |
||
|
Flour |
85,5 |
60,0 |
51,3 |
693,21 |
592,70 |
|
Granulated sugar. |
99,85 |
1.0 |
0,999 |
11,55 |
11,53 |
|
Margarine |
84,0 |
15,0 |
12,60 |
173,30 |
145,57 |
|
Salt |
96,5 |
1.5 |
1,447 |
17,33 |
16,72 |
|
ammonium |
— |
0,25 |
— |
2,89 |
— |
|
Premium flour (on a dough) |
85,5 |
20,0 |
17,1 |
231,07 |
197,57 |
|
Yeast (for dough) |
25,0 |
1.5 |
0,375 |
17,33 |
4,33 |
|
Total |
— |
99,25 |
83,821 |
1146,68 |
968,42 |
|
Log out |
92,0 |
86,55 |
79,629 |
1000,0 |
920,00 |
B, FROM TOP-QUALITY FLOUR
RECIPE No. 195 COCKTAIL CRACKER
Dry biscuits made from premium flour. It has a round, square or rectangular shape. Available in packaging. 1 kg contains at least 160 pieces. Humidity 8,0 ± 1,5%.
|
name of raw materials |
Solids,% |
Feed consumption, kg |
|||
|
downloading |
on 1 tonnes of finished products |
||||
|
actually |
in dry matter |
actually |
in dry matter |
||
|
Flour |
85,5 |
100,0 |
85,5 |
769,71 |
658,10 |
|
Granulated sugar on the dough |
99,85 |
1,5 |
1,5 |
11,55 |
11,53 |
|
Invert syrup. |
70,0 |
3,0 |
2,1 |
23,09 |
16,16 |
|
Margarine |
84,0 |
25,0 |
21,0 |
192,43 |
161,64 |
|
Melange |
27,0 |
3,5 |
0,94 |
26,94 |
7,27 |
|
Salt |
96,5 |
2,0 |
1,93 |
15,39 |
14,85 |
|
ammonium |
— |
1,5 |
— |
11,55 |
— |
|
Yeast |
25,0 |
3,5 |
0,87 |
26,94 |
6,73 |
|
Higher flour varieties for dough |
85,5 |
14,0 |
11,97 |
107,76 |
92,14 |
|
Total |
|
154,0 1 |
125,81 |
| 1185,36 |
968,42 |
|
Log out |
92,0 |
129,92 |
119,53 |
1000,0 |
920,00 |
"BUT". FROM FLOUR I GRADE
RECIPE
DINING CRACKER
Dry biscuits from grade I flour. It has a square shape. Available in bulk and in packaging. 1 kg contains at least 70 pieces. Humidity 8,0 ± 1,5%.
|
name of raw materials |
Solids content in% |
Feed consumption, kg |
||||
|
downloading |
on 1 tonnes of finished products |
|||||
|
Actually |
The dry substances |
Actually |
The dry substances |
|||
|
Flour I grade (in the dough) |
85,5 |
60 |
51,3 |
646,42 |
552,69 |
|
|
Flour I grade (for dough) |
85,5 |
20 |
17,1 |
215,47 |
184,23 |
|
|
Flour I grade (for interlayer) |
85,5 |
9,25 |
7,909 |
99,65 |
85,2 |
|
|
Total grade I flour |
— |
89,25 |
76,31 |
961,54 |
822,12 |
|
|
Margarine (in the dough) |
84 |
10,25 |
8,61 |
110,43 |
92,76 |
|
|
Margarine (for interlayer) |
84 |
2,75 |
2,31 |
29,63 |
24,89 |
|
|
Total margarine |
— |
13 |
10,92 |
140,06 |
117,65 |
|
|
Yeast (on a sponge) |
25 |
1,5 |
0,375 |
16,16 |
4,04 |
|
|
Salt |
96,5 |
0,75 |
0,724 |
8,08 |
7,8 |
|
|
flow |
78 |
2 |
1,56 |
21,55 |
16,81 |
|
|
Total |
— |
106,5 |
89,888 |
1147,4 |
968,42 |
|
|
Log out |
92 |
92,82 |
85,394 |
1000 |
920 |
|