KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №058 Creamy chocolate cream

№058 Creamy chocolate cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 241.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85226.62 226.28 54.75 54.67 
3water—  134.56 —   32.51 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 103.06 76.26 24.90 18.43 
5Cocoa powder [Skurikhin]95.0 61.81 58.72 14.93 14.19 
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7Cognac or dessert wine—  1.55 —   0.37 —   
Total24.0 76.0 1019.36 774.71 246.28 187.17 
Losses 1.9%14.71 3.55 
Output24.0 76.0 1000.00 760.00 183.62 
Losses before baking/boiling, shrinkage 0.94939%76.0 9.68 7.36 2.34 1.78 
Losses after baking/boiling, shrinkage 0.94939%76.0 9.68 7.36 2.34 1.78