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 11.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 4.06 3.16 
3Vanilla essence—  2.00 —   0.023—   
Total7.6 92.4 1069.22 987.89 12.19 11.26 
Losses 0.9%8.89 0.10 
Output2.1 97.9 1000.00 979.00 11.16 
Losses before baking/boiling, shrinkage 0.45006%92.4 4.81 4.45 0.0550.051
Baking/boiling 5.62%59.87 0.68 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 0.0520.051