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Praline semifinished → in candy No. 259 → Consolidated recipe

Consolidated recipe Praline semifinished

Praline semifinished in candy No. 259
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 759.4 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Whole milk powder the weight ratio of fat 26%	96.0	297.48	285.58	225.91	216.87
3	Confectionery fat	99.7	189.82	189.25	144.15	143.72
4	Crushed waffles	95.5	91.98	87.84	69.85	66.71
5	Unfat soy flour	92.0	81.13	74.64	61.61	56.68
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	Total	2.3 97.7	1012.52	988.87	768.91	750.95
	Losses 1.2%			11.87		9.02
	Output	2.3 97.7	1000.00	977.00		741.93
	Losses before baking/boiling, shrinkage 0.60043%	97.7	6.08	5.94	4.62	4.51
	Baking/boiling 0.04%		0.36		0.28
	Losses after baking/boiling, shrinkage 0.60043%	97.7	6.08	5.94	4.62	4.51