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

Caramel mass (in caramel) in car. No. 178,188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 216.1 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 351.88 274.47 76.04 59.31 
3Cocoa mass97.4 10.99 10.70 2.37 2.31 
4Vanilla essence—  1.00 —   0.22 —   
Total7.5 92.5 1067.65 987.89 230.72 213.48 
Losses 0.9%8.89 1.92 
Output2.1 97.9 1000.00 979.00 211.56 
Losses before baking/boiling, shrinkage 0.4502%92.5 4.81 4.45 1.04 0.96 
Baking/boiling 5.49%58.30 12.60 
Losses after baking/boiling, shrinkage 0.4502%97.9 4.54 4.45 0.98 0.96