KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: # 111 Kirmabadam

No. 111
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144.6 kg finished product
in kind
in solids
in kind
in solids
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2Raw hazelnut kernel94.0 279.40 262.64 40.40 37.98 
3Rice flour [Skurikhin]91.0 83.00 75.53 12.00 10.92 
4Raw egg white12.0 33.70 4.04 4.87 0.58 
5Citric acid (E330)91.2 1.10 1.00 0.16 0.15 
Total5.2 94.8 1065.90 1010.91 154.13 146.18 
Losses 5.0%50.91 7.36 
Output4.0 96.0 1000.00 960.00 138.82 
Losses before baking/boiling, shrinkage 2.51804%94.8 26.84 25.46 3.88 3.68 
Baking/boiling 1.21%12.54 1.81 
Losses after baking/boiling, shrinkage 2.51804%96.0 26.52 25.46 3.83 3.68