KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Finishing semi-finished product (in No. 363)

Finishing semi-finished product (in No. 363) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 367.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Roasted kernels97.5 289.05 281.82 106.25 103.60 
3water—  106.43 —   39.12 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.45 48.26 21.12 17.74 
Total12.0 88.0 1030.94 907.22 378.97 333.50 
Losses 3.0%27.22 10.01 
Output12.0 88.0 1000.00 880.00 323.49 
Losses before baking/boiling, shrinkage 1.50044%88.0 15.47 13.61 5.69 5.00 
Losses after baking/boiling, shrinkage 1.50044%88.0 15.47 13.61 5.69 5.00