KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Semi-finished protein-almond product (in No. 192)

Semi-finished protein-almond product (in No. 192) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85452.78 452.10 17.70 17.68 
3Raw almond kernels94.0 452.62 425.46 17.70 16.64 
Total39.0 61.0 1570.16 957.33 61.39 37.43 
Losses 3.9%37.33 1.46 
Output8.0 92.0 1000.00 920.00 35.97 
Losses before baking/boiling, shrinkage 1.94994%61.0 30.62 18.67 1.20 0.73 
Baking/boiling 33.73%519.25 20.30 
Losses after baking/boiling, shrinkage 1.94994%92.0 20.29 18.67 0.79 0.73