KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Blotting syrup (in No. 053, 222)

Blotting syrup (in No. 053, 222) 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 455.6 kg prefabricated
in kind
in solids
in kind
in solids
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2water—  444.11 —   202.34 —   
3Cognac or dessert wine—  67.39 —   30.70 —   
4Citric acid (E330)98.0 1.93 1.89 0.88 0.86 
Total50.0 50.0 1024.61 512.30 466.81 233.41 
Losses 2.4%12.30 5.61 
Output50.0 50.0 1000.00 500.00 227.80 
Losses before baking/boiling, shrinkage 1.20091%50.0 12.30 6.15 5.61 2.80 
Losses after baking/boiling, shrinkage 1.20091%50.0 12.30 6.15 5.61 2.80