KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Coffee and milk chocolate

Coffee and milk chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 402.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 237.59 237.59 95.53 95.53 
3Whole milk powder the weight ratio of fat 26%96.0 191.71 184.04 77.09 74.00 
4Cocoa mass97.8 164.84 161.21 66.28 64.82 
5Ground coffee98.0 51.17 50.15 20.58 20.16 
Total1.3 98.7 1010.85 997.98 406.46 401.29 
Losses 0.9%8.98 3.61 
Output1.1 98.9 1000.00 989.00 397.68 
Losses before baking/boiling, shrinkage 0.45008%98.7 4.55 4.49 1.83 1.81 
Baking/boiling 0.17%1.76 0.71 
Losses after baking/boiling, shrinkage 0.45008%98.9 4.54 4.49 1.83 1.81