KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Rum filling # 2 (in # 234)

Rum filling # 2 (in # 234) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 553.9 kg prefabricated
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 401.32 400.12 222.29 221.62 
3Essence of rum—  0.88 —   0.49 —   
4Tartrazine (E102)100.0 0.0800.0800.0440.044
Total0.3 99.7 1004.27 1001.28 556.27 554.61 
Losses 0.51%5.08 2.82 
Output0.38 99.621000.00 996.20 551.80 
Losses before baking/boiling, shrinkage 0.25383%99.7 2.55 2.54 1.41 1.41 
Baking/boiling -0.08%-0.83 -0.46 
Losses after baking/boiling, shrinkage 0.25383%99.622.55 2.54 1.41 1.41