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

Filling (caramel) in car. No. 270
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 598.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 211.90 211.26 126.84 126.46 
3Whole milk powder the weight ratio of fat 26%96.0 180.92 173.68 108.30 103.97 
4Roasted hazelnut kernel97.5 61.57 60.03 36.86 35.93 
5Oatmeal92.0 60.40 55.57 36.16 33.26 
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7Citrus essence—  0.50 —   0.30 —   
Total1.7 98.3 1013.79 996.97 606.85 596.79 
Losses 1.3%12.97 7.77 
Output1.6 98.4 1000.00 984.00 589.02 
Losses before baking/boiling, shrinkage 0.65057%98.3 6.60 6.49 3.95 3.88 
Baking/boiling 0.06%0.60 0.36 
Losses after baking/boiling, shrinkage 0.65057%98.4 6.59 6.49 3.95 3.88