KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Filling (caramel)

Filling (caramel) in car. No. 218
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 351.4 kg prefabricated
in kind
in solids
in kind
in solids
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2Powdered sugar99.85245.55 245.18 86.29 86.16 
3Coconut oil100.0 180.11 180.11 63.29 63.29 
4Cocoa-butter [cocoa butter]100.0 40.03 40.03 14.07 14.07 
5Cocoa mass97.4 29.87 29.09 10.50 10.22 
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7Vanilla essence—  1.26 —   0.44 —   
Total2.2 97.8 1005.39 982.92 353.29 345.40 
Losses 0.5%4.92 1.73 
Output2.2 97.8 1000.00 978.00 343.67 
Losses before baking/boiling, shrinkage 0.2505%97.8 2.52 2.46 0.88 0.87 
Baking/boiling 0.04%0.35 0.12 
Losses after baking/boiling, shrinkage 0.2505%97.8 2.52 2.46 0.88 0.87