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 293.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.88 19.68 5.83 5.77 
3Vanillin—  0.32 —   0.094—   
Total5.0 95.0 1008.57 958.63 295.71 281.07 
Losses 0.9%8.63 2.53 
Output5.0 95.0 1000.00 950.00 278.54 
Losses before baking/boiling, shrinkage 0.45026%95.0 4.54 4.32 1.33 1.27 
Baking/boiling -0.05%-0.51 -0.15 
Losses after baking/boiling, shrinkage 0.45026%95.0 4.54 4.32 1.33 1.27