KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 096 Fortified blotting syrup

No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 652.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   264.38 —   
3Cognac—  56.30 —   36.72 —   
4Cognac or dessert wine—  47.95 —   31.27 —   
5Essence of rum—  1.92 —   1.25 —   
Total50.0 50.0 1024.60 512.30 668.24 334.12 
Losses 2.4%12.30 8.02 
Output50.0 50.0 1000.00 500.00 326.10 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 8.02 4.01 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 8.02 4.01