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

Caramel mass (in caramel) in car. No. 307
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 832.3 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 341.65 266.49 284.36 221.80 
3Cocoa mass97.4 40.17 39.13 33.43 32.56 
4Vanilla essence—  1.00 —   0.83 —   
Total7.3 92.7 1066.11 987.88 887.32 822.21 
Losses 0.9%8.88 7.39 
Output2.1 97.9 1000.00 979.00 814.82 
Losses before baking/boiling, shrinkage 0.44933%92.7 4.79 4.44 3.99 3.69 
Baking/boiling 5.35%56.79 47.26 
Losses after baking/boiling, shrinkage 0.44933%97.9 4.53 4.44 3.77 3.69