KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 114 Zephyr

No. 114 Zephyr basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 209.3 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85256.11 255.73 53.60 53.52 
3Raw egg white12.0 256.11 30.73 53.60 6.43 
4water—  15.40 —   3.22 —   
5Agar (E406)85.0 3.84 3.26 0.80 0.68 
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Total36.0 64.0 1044.94 668.76 218.70 139.97 
Losses 4.3%28.76 6.02 
Output36.0 64.0 1000.00 640.00 133.95 
Losses before baking/boiling, shrinkage 2.15014%64.0 22.47 14.38 4.70 3.01 
Losses after baking/boiling, shrinkage 2.15014%64.0 22.47 14.38 4.70 3.01