KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Semi-finished sandy product with nuts and honey (123, 137)

Semi-finished sandy product with nuts and honey (123, 137) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 808.7 kg prefabricated
in kind
in solids
in kind
in solids
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2Natural honey78.0 225.54 175.92 182.39 142.27 
3Granulated sugar99.85179.44 179.17 145.11 144.90 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 139.01 116.77 112.42 94.43 
5Roasted kernels97.5 86.44 84.28 69.90 68.16 
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Total16.6 83.4 1124.42 937.81 909.32 758.41 
Losses 1.9%17.81 14.41 
Output8.0 92.0 1000.00 920.00 744.00 
Losses before baking/boiling, shrinkage 0.94977%83.4 10.68 8.91 8.64 7.20 
Baking/boiling 9.34%104.06 84.15 
Losses after baking/boiling, shrinkage 0.94977%92.0 9.68 8.91 7.83 7.20