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

Filling (caramel) in car. No. 321
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 993.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 287.08 241.15 285.30 239.65 
3Roasted corn flour96.0 214.86 206.27 213.53 204.99 
4Natural coffee98.0 49.21 48.23 48.90 47.93 
5Essence coffee—  0.51 —   0.51 —   
Total5.6 94.4 1013.13 956.42 1006.85 950.49 
Losses 1.3%12.42 12.34 
Output5.6 94.4 1000.00 944.00 938.15 
Losses before baking/boiling, shrinkage 0.64911%94.4 6.58 6.21 6.54 6.17 
Baking/boiling -0.0%-0.023-0.023
Losses after baking/boiling, shrinkage 0.64911%94.4 6.58 6.21 6.54 6.17