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All groups → All products → Caramel → Candy caramel → №019 Montpensier "Duchesse" in sugar → Caramel mass → Consolidated recipe

Consolidated recipe Caramel mass

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 798.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	357.92	279.18	285.66	222.81
	Total	7.4 92.6	1073.76	993.94	856.97	793.27
	Losses 0.9%			8.94		7.14
	Output	1.5 98.5	1000.00	985.00		786.13
	Losses before baking/boiling, shrinkage 0.44992%	92.6	4.83	4.47	3.86	3.57
	Baking/boiling 6.02%		64.39		51.39
	Losses after baking/boiling, shrinkage 0.44992%	98.5	4.54	4.47	3.62	3.57