KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Middle layer

Middle layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 827.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 189.73 147.99 156.98 122.45 
3water—  160.67 —   132.94 —   
4Raw egg white12.0 30.60 3.67 25.32 3.04 
5Agar (E406)85.0 9.18 7.80 7.60 6.46 
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7Vanilla essence—  0.15 —   0.12 —   
Total23.0 77.0 1010.11 777.79 835.77 643.54 
Losses 1.0%7.79 6.44 
Output23.0 77.0 1000.00 770.00 637.10 
Losses before baking/boiling, shrinkage 0.50048%77.0 5.06 3.89 4.18 3.22 
Losses after baking/boiling, shrinkage 0.50048%77.0 5.06 3.89 4.18 3.22