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

Caramel mass (in caramel) in car. No. 212,238
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.2 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 355.73 277.47 28.89 22.53 
3Essence of rum—  1.00 —   0.081—   
Total7.5 92.5 1068.22 987.89 86.74 80.22 
Losses 0.9%8.89 0.72 
Output2.1 97.9 1000.00 979.00 79.49 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 0.39 0.36 
Baking/boiling 5.54%58.87 4.78 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 0.37 0.36