Calcul de la qualtité d'eau nécessaire si ES > ES_Cible Calcul de la qualtité Matière séc

Poids_total*ES_total = P1*ES1+P_Eau*ES_eau Poids_total*ES_cible = P_v*ES_v+P_Corr

Poids_total*ES_total = P1*ES1 (P_v+P_Correc)*ES_cible=P_v*ES_v+P_C
(P1+P_eau)*ES_total= P1*ES1 Pv*(ES_cible-ESv)=P_Correc*(ES_recet-ES

P_eau=P1*(ES1-ES_total)/ES_total P_Correc=Pv*(ES_cible-ESv)/(ES_recet-ES

Correction avec de la matière séche

Correction avec de l'eau
Conforme

Cheezy

IMGS1

Chezzy+ Cheddar

IMGS2

Cheezy plus Edam

IMGS3

Tartino Junior

IMGS4

Tartino Originale

IMGS5

Tartino excellence

IMGS6
qualtité Matière séche nécessaire si ES < ES_Cible
_cible = P_v*ES_v+P_Correc*ES_recet
*ES_cible=P_v*ES_v+P_Correc*ES_recet
v)=P_Correc*(ES_recet-ES_cible)

S_cible-ESv)/(ES_recet-ES_cible)
Cheezy

1: Selection du produit "G8"

 %

18.3%

0.0%

0.0%

0.0%

0.0%

0.0%

0.0%

20.6%

0.0%

14.3%

0.0%

0.1%

1.1%

0.0%

0.0%

0.2%

0.0%

0.0%

1.4%

0.3%

0.0%

0.0%

0.0%

0.0%

40.1%

0.0%

0.0%

0.0%
 96.6%

###
 IMGS1
on du produit "G8"

4: Introduire ES labo "I11"

Cible ES Lu

45% 48%

Correction avec de l'eau

 Code Désignation

10fr0024 cheddar irland

10fr0213 EDAM

10fr0029 Emmental

10fr0028 Gouda

10mg0030 beurre

10mg0031 MGLA

20mg0031 MGLA (20kg)

10mg0397 MGV

10ms0004 lactosérum

10ms0006 PL 0%

10ms0007 PL 26%

10sf0019 Q 6

10sf0009 TCP

10ms0002 caseine acide

10ms0003 caseine presure

10ms0636 MPC852B

10sf0008 acide citrique

10sf0014 kasomel 2273

10sf0015 kasomel 2280

10sf0013 sel de table

10ar0294 arome cheddar

10ar0036 arome edam

10ar0035 Béta-caroténe

10re0186 Réemploi

1111Eau Eau
 S_Total_P1

Eau_N _1 ES_ Théorique

Eau_N _3 ES3
 Formulation Fromage fon

Choix de la recette Nouvelle_Recette

2: Selection de la recette "K8"

28%

47%

22%
46%

133 Litres
 Nature MG

Fromage 32%

Fromage 28%

Fromage 28%

Fromage 28%

MG 82%

MG 100%

MG 100%

MG 100%

Poudre 1%

Poudre 0%

Poudre 26%

Poudre 0%

Poudre 0%

Poudre_MA 0%

Poudre_MA 0%

Poudre_MA 0%

Sel 0%

Sel 0%

Sel 0%

Sel 0%

Arôme 0%

Arôme 0%

Arôme 0%

0 18%

Eau 0%
9%
mage fondu " Portion "

ES_B22 (%) 33.0%

ES__Mél_Av-C (%) 51.78%

ES_PF (%) 41.53%

MG (%) 26.5%
MG/ES (%) 51.2%

1,959 Vol mélangeur _Av-C (Kg)

Vol mélangeur _ Ap-C (Kg)

Vol préparation _PF (Kg)
ES MAT MAU

61% 26% 23%

48% 26% 23%

62% 29% 23%

55% 24% 22%

82% 1% 0%

99% 0% 0%

99% 0% 0%

99% 0% 0%

96% 13% 0%

96% 34% 28%

97% 27% 21%

99% 0% 0%

99% 0% 0%

97% 88% 88%

91% 83% 83%

97% 92% 88%

98% 0% 0%

98% 0% 0%

98% 0% 0%

97% 0% 0%

98% 0% 0%

98% 0% 0%

99% 0% 0%

41% 9% 5%

0% 0% 0%
86.49%

51.78%

41.5%
 13% MAT 12.73%

11% MAU 11.23%

7% Lactose 7.38%
0% Ca total 0.32%

1,744

1,878
2,035

0
Lactose Ca total Standard

0% 1% 320
0% 1% 0
0% 1% 0
0% 1% 0
1% 0% 0
0% 0% 0
0% 0% 0
0% 0% 360
74% 1% 0
52% 1% 250
38% 1% 0
0% 0% 0.3
0% 0% 20
0% 0% 0
0% 3% 25
0% 0% 50
0% 0% 4.5
0% 0% 0
0% 0% 0
0% 0% 4.5
0% 0% 0
0% 0% 0
0% 0% 0
6% 0% 50
0% 0% 875
Volume mélangeur 1744

157

Volume préparation 2035

3: Introduire les
quantités dans
"R22:R47"

1
Nouvelle_Recette Correction Correction B22

320 - -

0 - -

0 - -

0 - -

0 - -

0 - -

0 - -

360 - -

- -

250 - -

0 - -

1 - -

20 - -

- -

- -

60 - -

3.7 - -

0 - -

25 - -

4.5 - -

- -

- -

- -

0 - -

700 133.33 133.33

- -

- -

- -
1044 133.33 133.33

133 133