Balance de masa de galetas

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  • Publicado : 18 de mayo de 2011
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RECEPCIÓN
A= H. trigo H2O= 12%
31.2% S.T= 88% C=Polvo H2O=4.5 %
1.2%S.T=95.5%
B= Avena H2O= 8.2%
15.6% S.T= 91.8%BATIDO 1

E= Huevo H2O= 75% F= Cáscara
47% S.T= 25% G= Yema D
BATIDO 3
L=Chocolate H2O=4 %
H= Nieve 14.1%7.2% S.T=96%
K

I= Mantequilla H2O= 16%
BATIDO 2
11.9% S.T= 84%
HORNEADOM
J= Azúcar H2O= 12% N
18.8% S.T= 88%O

S.T | A | B | C | E | I | J | L |
PROTEINA (Z) | 16% | 17% | 0% | 13% | 0% | 0% | 6% |
GRASA (W) | 2% | 65% | 0% | 7% | 15% | 0% |30% |

B= Avena XBH2O= 8.2%
15.6% YBS.T= 91.8%
ZBP.= 17%
WB G.= 65%


RECEPCIÓN
A= H. trigo XAH2O= 12% C=Polvo XCH2O=4.5 %31.2% YAS.T= 88% 1.2% YCS.T=95.5%
ZAP.= 16% ZCP.= 0% 1.2%S.T=95.5%
WA G.= 2% WC G.= 0%

D
BALANCE TOTAL
48 = D
A +B + C =D
1BALANCE PARCIAL DE S.T
A YA + B YB + C YC = D YD
31.2(0.88) + 15.6(0.918) + 1.2(0.955)=48YD
YD = 89,41% S.T
XD= 10,59% H2O
BALANCE PARCIAL DE PROTEINA
A...
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