KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Blotting syrup (in No. 115, 116)

Blotting syrup (in No. 115, 116) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85512.93 512.16 126.59 126.40 
Total45.6 54.4 1032.00 561.47 254.70 138.57 
Losses 2.4%13.47 3.32 
Output45.2 54.8 1000.00 548.00 135.25 
Losses before baking/boiling, shrinkage 1.19973%54.4 12.38 6.74 3.06 1.66 
Baking/boiling 0.72%7.33 1.81 
Losses after baking/boiling, shrinkage 1.19973%54.8 12.29 6.74 3.03 1.66