KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Curd cream (in No. 101, 156)

Curd cream (in No. 101, 156) 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 329.7 kg prefabricated
in kind
in solids
in kind
in solids
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2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 277.35 232.97 91.44 76.81 
3Granulated sugar99.85277.35 276.93 91.44 91.31 
4Vanilla powder99.853.69 3.68 1.22 1.21 
Total32.0 68.0 1020.64 693.87 336.51 228.77 
Losses 2.0%13.87 4.57 
Output32.0 68.0 1000.00 680.00 224.20 
Losses before baking/boiling, shrinkage 0.99946%68.0 10.20 6.93 3.36 2.29 
Baking/boiling 0.02%0.24 0.079
Losses after baking/boiling, shrinkage 0.99946%68.0 10.20 6.93 3.36 2.29