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

Caramel mass (in caramel) in car. No. 230
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 632.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 353.63 275.83 223.71 174.49 
3Cocoa mass97.4 6.00 5.84 3.80 3.70 
4Vanilla essence—  1.00 —   0.63 —   
Total7.5 92.5 1067.91 987.89 675.56 624.94 
Losses 0.9%8.89 5.63 
Output2.1 97.9 1000.00 979.00 619.32 
Losses before baking/boiling, shrinkage 0.45017%92.5 4.81 4.45 3.04 2.81 
Baking/boiling 5.51%58.56 37.04 
Losses after baking/boiling, shrinkage 0.45017%97.9 4.54 4.45 2.87 2.81