KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → No. 288 "Moscow" (view No. 1) → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 295.7 kg phases
in kind
in solids
in kind
in solids
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2Granulated sugar99.85349.67 349.15 103.40 103.24 
3Cognac—  62.23 —   18.40 —   
4Dried almond kernel96.0 41.49 39.83 12.27 11.78 
5Vanillin—  0.21 —   0.062—   
Total21.0 79.0 1075.98 849.54 318.17 251.21 
Losses 2.3%19.54 5.78 
Output17.0 83.0 1000.00 830.00 245.43 
Losses before baking/boiling, shrinkage 1.14987%79.0 12.37 9.77 3.66 2.89 
Baking/boiling 4.87%51.84 15.33 
Losses after baking/boiling, shrinkage 1.14987%83.0 11.77 9.77 3.48 2.89 
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