KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Watering syrup recipe

Watering syrup recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 383 kg phases
in kind
in solids
in kind
in solids
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2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 260.00 192.40 99.58 73.69 
3Granulated sugar99.85257.10 256.71 98.47 98.32 
4Starch syrup78.0 130.00 101.40 49.79 38.84 
5water—  32.92 —   12.61 —   
Total20.0 80.0 1005.02 804.01 384.92 307.94 
Losses 0.5%4.01 1.54 
Output20.0 80.0 1000.00 800.00 306.40 
Losses before baking/boiling, shrinkage 0.24964%80.0 2.51 2.01 0.96 0.77 
Losses after baking/boiling, shrinkage 0.24964%80.0 2.51 2.01 0.96 0.77