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 652.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.42 276.45 231.33 180.44 
3Citric acid (E330)91.2 4.00 3.65 2.61 2.38 
4Dye—  1.00 —   0.65 —   
5Essence—  1.00 —   0.65 —   
Total7.6 92.4 1069.27 987.88 697.91 644.79 
Losses 0.9%8.88 5.80 
Output2.1 97.9 1000.00 979.00 638.99 
Losses before baking/boiling, shrinkage 0.44956%92.4 4.81 4.44 3.14 2.90 
Baking/boiling 5.63%59.93 39.11 
Losses after baking/boiling, shrinkage 0.44956%97.9 4.54 4.44 2.96 2.90