KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Caramel mass (in candy)

Caramel mass (in candy) in candy No. 128
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 852.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.10 277.76 303.72 236.90 
Total7.4 92.6 1068.31 988.90 911.16 843.43 
Losses 0.9%8.90 7.59 
Output2.0 98.0 1000.00 980.00 835.84 
Losses before baking/boiling, shrinkage 0.44998%92.6 4.81 4.45 4.10 3.80 
Baking/boiling 5.54%58.96 50.29 
Losses after baking/boiling, shrinkage 0.44998%98.0 4.54 4.45 3.87 3.80