KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 098 Sugar-agar syrup

No. 098 Sugar-agar syrup Recipe number 2 (!)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 528.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 292.67 228.28 154.70 120.67 
3water—  138.43 —   73.17 —   
4Agar (E406)85.0 8.16 6.93 4.31 3.66 
Total20.0 80.0 1024.59 819.67 541.60 433.28 
Losses 2.4%19.67 10.40 
Output20.0 80.0 1000.00 800.00 422.88 
Losses before baking/boiling, shrinkage 1.2%80.0 12.30 9.84 6.50 5.20 
Losses after baking/boiling, shrinkage 1.2%80.0 12.30 9.84 6.50 5.20