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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