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 196.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.72 277.46 70.04 54.63 
3Essence of rum—  0.50 —   0.10 —   
Total7.5 92.5 1067.72 987.89 210.23 194.52 
Losses 0.9%8.89 1.75 
Output2.1 97.9 1000.00 979.00 192.77 
Losses before baking/boiling, shrinkage 0.45017%92.5 4.81 4.45 0.95 0.88 
Baking/boiling 5.49%58.37 11.49 
Losses after baking/boiling, shrinkage 0.45017%97.9 4.54 4.45 0.89 0.88