KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 013 Almonds in sugar

Almonds in sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 382.7 kg finished product
in kind
in solids
in kind
in solids
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2Granulated sugar99.85526.10 525.31 201.34 201.04 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.90 3.28 1.49 1.25 
Total3.2 96.8 1067.20 1033.55 408.42 395.54 
Losses 4.7%48.55 18.58 
Output1.5 98.5 1000.00 985.00 376.96 
Losses before baking/boiling, shrinkage 2.34892%96.8 25.07 24.28 9.59 9.29 
Baking/boiling 1.68%17.49 6.69 
Losses after baking/boiling, shrinkage 2.34892%98.5 24.65 24.28 9.43 9.29