KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cocoa powder

Cocoa powder
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.78 19.58 2.85 2.82 
3Vanillin—  0.10 —   0.014—   
Total4.9 95.1 1008.35 958.63 145.20 138.04 
Losses 0.9%8.63 1.24 
Output5.0 95.0 1000.00 950.00 136.80 
Losses before baking/boiling, shrinkage 0.45005%95.1 4.54 4.31 0.65 0.62 
Baking/boiling -0.07%-0.73 -0.11 
Losses after baking/boiling, shrinkage 0.45005%95.0 4.54 4.31 0.65 0.62