KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №084 Protein cream on agar

№084 Protein cream on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 188 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 333.87 40.06 62.77 7.53 
3water—  10.13 —   1.90 —   
4Citric acid (E330)98.0 4.45 4.36 0.84 0.82 
5Agar (E406)85.0 1.11 0.94 0.21 0.18 
Total30.0 70.0 1017.30 712.11 191.25 133.88 
Losses 1.7%12.11 2.28 
Output30.0 70.0 1000.00 700.00 131.60 
Losses before baking/boiling, shrinkage 0.8501%70.0 8.65 6.05 1.63 1.14 
Losses after baking/boiling, shrinkage 0.8501%70.0 8.65 6.05 1.63 1.14