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 425.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.78 19.58 8.41 8.32 
3Vanillin—  0.10 —   0.043—   
Total4.9 95.1 1008.35 958.63 428.65 407.51 
Losses 0.9%8.63 3.67 
Output5.0 95.0 1000.00 950.00 403.84 
Losses before baking/boiling, shrinkage 0.45005%95.1 4.54 4.31 1.93 1.83 
Baking/boiling -0.07%-0.73 -0.31 
Losses after baking/boiling, shrinkage 0.45005%95.0 4.54 4.31 1.93 1.83