KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Coffee paste

Coffee paste
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 147 kg phases
in kind
in solids
in kind
in solids
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2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 338.30 284.17 49.73 41.77 
Total6.7 93.3 1014.87 947.21 149.19 139.24 
Losses 1.5%14.21 2.09 
Output6.7 93.3 1000.00 933.00 137.15 
Losses before baking/boiling, shrinkage 0.75013%93.3 7.61 7.11 1.12 1.04 
Baking/boiling -0.04%-0.36 -0.053
Losses after baking/boiling, shrinkage 0.75013%93.3 7.62 7.11 1.12 1.04