Programa de Producción Planta de Embutidos Ej.2

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programa de produccion

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  INGREDIENTES QUESO HOT DOG CHORIZO% Peso % Peso % Peso CARNE PORCINO 40.00 24.00 40.00 81.12 47.00 208.96GRASA PORCINO 30.00 60.84 30.00 133.38CARNE VACUNO 47.00 28.20 5.00 10.14 10.00 44.46HIGADO PORCINOPELLEJO PORCINO 10.10 6.06 5.00 10.14 ALMIDON 5.00 10.14HIELO 12.00 24.34 10.00 44.46POLIFOSFATO 0.20 0.12 0.25 0.51 0.25 1.11SAL 2.00 1.20 2.00 4.06 2.00 8.89CONDIMENTOS 0.60 0.36 0.55 1.12 0.57 2.53SAL CURANTE 0.10 0.06 0.20 0.41 0.18 0.80PIMIENTA ENTERACOLORANTEMAIENA ! SO!ASALMUERAPROD. DIARIA 100.00 60.00 100.00 202.80 100.00 444.60 PROD. DIARIA 5.38 18.18 39.85   BOLOGNA PATE TOCINOTOTAL% Peso % Peso % Peso 20.00 6.00 5.00 1.92 80.00 272.00 594.0020.00 6.00 35.00 13.44 213.6632.00 9.60 92.4045.00 17.28 17.2816.2010.1415.00 4.50 12.10 4.65 77.940.25 0.08 0.50 0.19 2.012.00 0.60 2.00 0.77 2.00 6.80 22.320.60 0.18 0.40 0.15 0.75 2.55 6.890.15 0.05 0.15 0.51 1.820.60 2.04 2.040.50 1.70 1.7010.00 3.00 3.0016.00 54.40 54.40100.00 30.00 100.00 38.40 100.00 340.00 1115.802.69 3.44 30.47 100   Componente Cantidad obtenida Cantidad disponibe C#$%& '& ()$*+%) 594 594G$#,# '& ()$*+%) 270 270P&--&) '& ()$*+%) 54 16.2H/#') '& ()$*+%) 17.28 17.28C#$%& '& #*%) 132 92.4  Componente Po! enta#e Cantidad $&' C#$%& 0.55 594G$#,# 0.25 270H&,) 0.15 162P&--&) 0.05 54H+#') 0 17.28 Tota ()*)Componente Po! enta#e Cantidad $&' C#$%& 0.6 132G$#,# 0.2 44H&,) 0.15 33P+-$## 0.05 11T)#- 220
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