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Consolidated recipe: No. 104 cookies "Yantar"

No. 104
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 432.2 kg finished product
in kind
in solids
in kind
in solids
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2Margarine84.0  190.93 160.38 82.52 69.32 
3Granulated sugar99.85 170.47 170.21 73.68 73.57 
4Invert syrup (raw material)70.0  27.28 19.1  11.79 8.25 
5Fresh whole milk the weight ratio of fat 3.2%12.0  21.34 2.56 9.22 1.11 
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7Vanilla powder99.85 10.23 10.21 4.42 4.41 
8Baking soda50.0  4.77 2.39 2.06 1.03 
9Salt96.5  4.77 4.6  2.06 1.99 
10Ammonium salt—  3.41 —  1.47 —  
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Total14.67 85.33 1135.56 968.94 490.78 418.79 
Losses 1.45%13.94 6.04 
Output4.5 95.5  1000.0  955.0  412.75 
Losses before dipping/caking, shrinkage 0.725%85.33 8.25 7.04 3.57 3.05 
Dribble/Weld 10.6%119.95 51.84 
Losses after sintering/caking, shrinkage 0.725%95.5  7.36 7.03 3.18 3.04