KondiDoc: технологические расчеты в кондитерском производстве
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Praline filling (in # 256) → the main → Consolidated recipe

Consolidated recipe: Praline filling (in # 256)

Praline filling (in # 256) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 306.47 298.81 22.56 21.99 
3Cocoa-butter [cocoa butter]100.0 112.04 112.04 8.25 8.25 
4Coconut oil100.0 91.22 91.22 6.71 6.71 
5Cocoa mass97.4 61.67 60.07 4.54 4.42 
6Sign up
Total1.1 98.9 1008.55 997.74 74.23 73.43 
Losses 0.78%7.74 0.57 
Output1.0 99.0 1000.00 990.00 72.86 
Losses before baking/boiling, shrinkage 0.3879%98.9 3.91 3.87 0.29 0.28 
Baking/boiling 0.07%0.73 0.054
Losses after baking/boiling, shrinkage 0.3879%99.0 3.91 3.87 0.29 0.28 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Praline filling (in # 256) (the main) included in recipes:

# 256 Cake "Yerevan"No. 256

Recipe on Praline filling (in # 256) contained in handbooks:

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