KondiDoc: технологические расчеты в кондитерском производстве
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No. P06 Dry perfume → basic recipe → Consolidated recipe

Consolidated recipe: No. P06 Dry perfume

No. P06 Dry perfume basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 396.2 kg prefabricated
in kind
in solids
in kind
in solids
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2Allspice100.0 133.33 133.33 52.83 52.83 
3Carnation100.0 133.33 133.33 52.83 52.83 
4Nutmeg100.0 133.33 133.33 52.83 52.83 
5Badian100.0 88.89 88.89 35.22 35.22 
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7Black pepper100.0 44.44 44.44 17.61 17.61 
8Cardamom100.0 44.44 44.44 17.61 17.61 
Total— 100.0 1111.11 1111.11 440.22 440.22 
Losses 10.0%111.11 44.02 
Output— 100.0 1000.00 1000.00 396.20 
Losses before baking/boiling, shrinkage 5.0%100.0 55.56 55.56 22.01 22.01 
Losses after baking/boiling, shrinkage 5.0%100.0 55.56 55.56 22.01 22.01 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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