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

Caramel mass (in caramel) in car. No. 214
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 300.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 352.96 275.31 106.10 82.76 
3Cocoa mass97.4 7.93 7.72 2.38 2.32 
4Vanilla essence—  2.00 —   0.60 —   
Total7.6 92.4 1068.81 987.89 321.28 296.96 
Losses 0.9%8.89 2.67 
Output2.1 97.9 1000.00 979.00 294.29 
Losses before baking/boiling, shrinkage 0.45014%92.4 4.81 4.45 1.45 1.34 
Baking/boiling 5.59%59.46 17.87 
Losses after baking/boiling, shrinkage 0.45014%97.9 4.54 4.45 1.37 1.34