KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 110 Coffee paste

No. 110 Coffee paste basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.4 kg prefabricated
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 200.90 200.30 5.71 5.69 
Total3.3 96.7 1004.61 971.86 28.53 27.60 
Losses 0.5%4.86 0.14 
Output3.3 96.7 1000.00 967.00 27.46 
Losses before baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0710.069
Baking/boiling -0.04%-0.41 -0.012
Losses after baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0710.069