KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 066 Butter log

No. 066
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 898.7 kg finished product
in kind
in solids
in kind
in solids
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2Whole milk12.0 604.20 72.50 542.99 65.16 
3Raw hazelnut kernel94.0 153.10 143.91 137.59 129.34 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 126.20 106.01 113.42 95.27 
5Starch syrup78.0 34.50 26.91 31.01 24.18 
Total37.4 62.6 1522.50 952.93 1368.27 856.40 
Losses 4.5%42.93 38.58 
Output9.0 91.0 1000.00 910.00 817.82 
Losses before baking/boiling, shrinkage 2.25249%62.6 34.29 21.46 30.82 19.29 
Baking/boiling 31.22%464.62 417.55 
Losses after baking/boiling, shrinkage 2.25249%91.0 23.59 21.46 21.20 19.29