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 730.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.38 277.20 259.46 202.38 
3Vanilla essence—  1.50 —   1.10 —   
Total7.6 92.4 1068.64 987.89 780.21 721.26 
Losses 0.9%8.89 6.49 
Output2.1 97.9 1000.00 979.00 714.77 
Losses before baking/boiling, shrinkage 0.44989%92.4 4.81 4.44 3.51 3.24 
Baking/boiling 5.57%59.29 43.29 
Losses after baking/boiling, shrinkage 0.44989%97.9 4.54 4.44 3.31 3.24