KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №023а Semi-finished product crumb "Air" №23

№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 311.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 113.50 13.62 
3Vanilla powder99.857.28 7.27 2.27 2.26 
Total24.0 76.0 1343.26 1021.15 418.43 318.09 
Losses 5.5%56.15 17.49 
Output3.5 96.5 1000.00 965.00 300.60 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 11.50 8.75 
Baking/boiling 21.22%277.23 86.36 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 9.06 8.75