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Consolidated recipe №062 Chocolate "Vityaz"
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 108 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 39.20 | 39.14 | 39.38 | 39.32 |
Roasted cashew kernels [2] | 27.18 | 26.50 | 27.30 | 26.62 |
Cocoa mass | 18.12 | 17.72 | 18.20 | 17.80 |
Cocoa-butter [cocoa butter] | 14.82 | 14.82 | 14.89 | 14.89 |
Dry cream | 5.65 | 5.42 | 5.67 | 5.44 |
Sign up | 4.12 | 4.02 | 4.14 | 4.03 |
Soybean phosphatide concentrate | 0.33 | 0.32 | 0.33 | 0.32 |
Vanillin | 0.024 | — | 0.025 | — |
Total | 109.44 | 107.95 | 109.94 | 108.44 |
Total phase loss 1.3% | 1.35 | |||
Other losses 0.45% | 0.49 | |||
General losses 1.7% | 1.84 | |||
Output | 108.00 | 106.60 | 108.00 | 106.60 |
calculations, forms, documents:
- Consolidated recipe №062 Chocolate "Vityaz"
- Technological map №062 Chocolate "Vityaz"
- Energy value №062 Chocolate "Vityaz"
- Mass fraction of sugar and fat №062 Chocolate "Vityaz"
- Nutritional value №062 Chocolate "Vityaz"
- Constructor ganache №062 Chocolate "Vityaz"
- The cost of raw materials for №062 Chocolate "Vityaz"
- Homemade recipe №062 Chocolate "Vityaz"
- Technology instruction №062 Chocolate "Vityaz"
- Recipe №062 Chocolate "Vityaz"
- Technical and technological map №062 Chocolate "Vityaz"