KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Semi-finished Zephyr

Semi-finished Zephyr without excretion of syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 311.2 kg prefabricated
in kind
in solids
in kind
in solids
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2Starch syrup78.0 256.39 199.98 79.79 62.24 
3Raw egg white12.0 197.22 23.67 61.37 7.36 
4Agar (E406)85.0 16.44 13.97 5.12 4.35 
5Essence—  2.19 —   0.68 —   
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7Food paint—  0.50 —   0.16 —   
Total22.9 77.1 1030.55 794.58 320.71 247.27 
Losses 3.0%23.55 7.33 
Output22.9 77.1 1000.00 771.02 239.94 
Losses before baking/boiling, shrinkage 1.48222%77.1 15.28 11.78 4.75 3.67 
Losses after baking/boiling, shrinkage 1.48222%77.1 15.28 11.78 4.75 3.67