Calculation of the production recipe for buns

Buns with bran and honey are prepared in an accelerated way.

The amount of flour M about , kg, necessary to ensure the hourly productivity of the oven is calculated by the formula:

, (26)

where P h is the hourly productivity of the furnace for this product, kg / h;

In chl.r. is the calculated yield of bread, %.

.

The amount of flour G m1 , kg, which theoretically can be loaded in one batch:

, (27)

where V tm is the geometric volume of the capacity of the dough mixing machine, l;

G m. – the recommended amount of flour applied per 100 liters of the geometric volume of the container, kg.

We accept G m.r. u003d 32 kg, V tm u003d 140 l.

.

The number of batches N s , pieces, which must be carried out to ensure the hourly productivity of the furnace:

; (28)

We accept N 3 u003d 3.

The total consumption of flour for one batch M 1 , kg is determined by the formula:

, (29)

The amount of wheat flour M flour and , kg, consumed per batch is calculated by the formula (14):

.

Consumption of yeast G dr , kg suspension for dough preparation is calculated by the formula (25):

.

Humidity yeast W dr ,% suspension is found by the formula:

.

The consumption of salt (sugar) solution in the dough is carried out according to the formula:

The consumption of whey is calculated by the formula (15):

The consumption of margarine in the dough is carried out according to the formula (25):

The consumption of vegetable oil G vegetable oil for dough preparation, kg, is calculated by the formula (37):

.

Estimated data on the consumption of raw materials and semi-finished products for and dough are shown in table 21.

Table 21 – Minute consumption of raw materials and semi-finished products for preparing dough for a bun

name of raw materials Raw material consumption, kg Humidity of raw materials, % DM content in raw materials, % Consumption, kg
moisture SW
Premium wheat flour 51.755 14.5 85.5 7.5 44.255
yeast suspension 1.55 91.67 8.33 1.42 0.13
saline solution 2.99 74.0 26.0 2.21 0.78
sugar solution 4.14 50.0 50.0 2.07 2.07
Whey milk 5.18 94.5 5.5 4.89 0.29
Margarine 1.81 16.0 84.0 0.29 1.52
Total 67.43 18.38 49.05
Water 17.14 17.14
Total 84.57 35.52 49.05

Test yield G t , kg is calculated by the formula (28):

.

The amount of water G in , kg, introduced into the dough, is calculated by the formula (29):

.

The performance check is carried out according to the formula (30):

The deviation does not exceed 3 kg/h, the recipe was calculated correctly.

Selection of equipment and its quantitative calculation by departments

Calculation and selection of equipment for storage of flour in bulk

The required volume of silos for storing flour, m 3 :

, (thirty)

where M zap – the stock of flour of a certain grade, taking into account the shelf life, t;

ρ – flour density, t / m 3 (wheat – 0.55 t / m 3 ).

Number of silos for flour storage, pcs:

, (31)

where V c is the volume of the silo according to the reference book, m 3 .

Calculation of silos for wheat flour of the 1st grade:

;

.

We accept 2 silos.

Calculation of silos for wheat flour of the highest grade:

We accept 4 silos.

The calculation results are summarized in table 22.

Table 22 – Calculated data of the BHM warehouse

Flour grade Stock of flour, taking into account the shelf life, t Bulk weight of flour, t / m 3 The volume of flour, m 3 Number of silos, brand
Premium wheat flour 46.58 0.55 84.69 A2-X2-E-160A
Wheat flour 1 s 105.68 0.55 192.15 A2-X2-E-160A
Total

We accept 8 silos of the brand A2-X2-E-160A.

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