KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 806.4 kg phases
in kind
in solids
in kind
in solids
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2Roasted almond kernel97.5 284.78 277.66 229.65 223.91 
3Cocoa mass97.4 149.92 146.02 120.90 117.75 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.71 85.44 82.02 68.90 
5Cocoa-butter [cocoa butter]100.0 81.36 81.36 65.61 65.61 
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7Vanillin—  0.20 —   0.16 —   
Total3.1 96.9 1030.50 998.98 831.00 805.58 
Losses 3.0%29.98 24.17 
Output3.1 96.9 1000.00 969.00 781.40 
Losses before baking/boiling, shrinkage 1.50047%96.9 15.46 14.99 12.47 12.09 
Baking/boiling -0.04%-0.43 -0.35 
Losses after baking/boiling, shrinkage 1.50047%96.9 15.47 14.99 12.47 12.09