KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №096 Sherbet "Chernivtsi"

No. 096
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 110.2 kg finished product
in kind
in solids
in kind
in solids
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2Whole milk powder the weight ratio of fat 26%96.0 203.40 195.26 22.41 21.52 
3Coconut oil100.0 139.10 139.10 15.33 15.33 
4Roasted kernels97.5 132.10 128.80 14.56 14.19 
5Roasted crushed kernels97.5 79.40 77.42 8.75 8.53 
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Total1.4 98.6 1030.90 1016.56 113.61 112.03 
Losses 3.0%30.46 3.36 
Output1.4 98.6 1000.00 986.10 108.67 
Losses before baking/boiling, shrinkage 1.49826%98.6 15.45 15.23 1.70 1.68 
Baking/boiling 0.0%0.0090.001
Losses after baking/boiling, shrinkage 1.49826%98.6 15.45 15.23 1.70 1.68