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  • Larií L: 9 - L Ar F" U

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    jorge david romero chamaca
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    The document describes a formula for calculating the yield of a bread production process. It lists the raw material inputs, processing steps, and expected outputs to determine the overall yield. Key factors included are the amounts of flour, water, salt and other ingredients added, along with processing losses at each stage of mixing, kneading, proofing and baking. The final three sentences provide an equation to calculate the overall yield based on the raw material inputs and expected losses at each stage of production.

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    The document describes a formula for calculating the yield of a bread production process. It lists the raw material inputs, processing steps, and expected outputs to determine the overall yield. Key factors included are the amounts of flour, water, salt and other ingredients added, along with processing losses at each stage of mixing, kneading, proofing and baking. The final three sentences provide an equation to calculate the overall yield based on the raw material inputs and expected losses at each stage of production.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Larií L: 9 - L Ar F" U

    Uploaded by

    jorge david romero chamaca
    The document describes a formula for calculating the yield of a bread production process. It lists the raw material inputs, processing steps, and expected outputs to determine the overall yield. Key factors included are the amounts of flour, water, salt and other ingredients added, along with processing losses at each stage of mixing, kneading, proofing and baking. The final three sentences provide an equation to calculate the overall yield based on the raw material inputs and expected losses at each stage of production.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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