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

Caramel mass (in caramel) in car. No. 285
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 776.9 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 355.73 277.47 276.37 215.57 
3Essence of rum—  0.50 —   0.39 —   
4Vanilla essence—  0.50 —   0.39 —   
Total7.5 92.5 1068.22 987.89 829.90 767.49 
Losses 0.9%8.89 6.91 
Output2.1 97.9 1000.00 979.00 760.59 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 3.74 3.45 
Baking/boiling 5.54%58.87 45.74 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 3.53 3.45