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

Caramel mass (in caramel) in car. No. 189
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 170.1 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 354.27 276.33 60.26 47.00 
3Cocoa mass97.4 4.18 4.07 0.71 0.69 
4Vanilla essence—  1.00 —   0.17 —   
Total7.5 92.5 1068.00 987.89 181.67 168.04 
Losses 0.9%8.89 1.51 
Output2.1 97.9 1000.00 979.00 166.53 
Losses before baking/boiling, shrinkage 0.4499%92.5 4.80 4.44 0.82 0.76 
Baking/boiling 5.52%58.66 9.98 
Losses after baking/boiling, shrinkage 0.4499%97.9 4.54 4.44 0.77 0.76