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Praline filling (in # 141) → basic recipe → Consolidated recipe

Consolidated recipe Praline filling (in # 141)

Praline filling (in # 141) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 550.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	107.08	89.95	58.90	49.48
3	Cocoa powder [Skurikhin]	95.0	18.99	18.04	10.45	9.92
4	Vanilla powder	99.85	0.72	0.72	0.40	0.40
	Total	2.7 97.3	1007.75	980.86	554.36	539.57
	Losses 0.8%			7.86		4.32
	Output	2.7 97.3	1000.00	973.00		535.25
	Losses before baking/boiling, shrinkage 0.40052%	97.3	4.04	3.93	2.22	2.16
	Baking/boiling -0.03%		-0.32		-0.18
	Losses after baking/boiling, shrinkage 0.40052%	97.3	4.04	3.93	2.22	2.16