KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Caramel mass

Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.78 275.17 42.72 33.32 
3Citric acid (E330)91.2 8.99 8.20 1.09 0.99 
4Plum essence—  1.00 —   0.12 —   
5Dye red and blue—  0.75 —   0.091—   
Total7.6 92.4 1069.10 987.89 129.47 119.63 
Losses 0.9%8.89 1.08 
Output2.1 97.9 1000.00 979.00 118.56 
Losses before baking/boiling, shrinkage 0.44989%92.4 4.81 4.44 0.58 0.54 
Baking/boiling 5.61%59.75 7.24 
Losses after baking/boiling, shrinkage 0.44989%97.9 4.54 4.44 0.55 0.54