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 675.9 kg phases
in kind
in solids
in kind
in solids
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2Dried peanut kernel96.0 339.41 325.83 229.41 220.23 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.14 11.88 9.56 8.03 
4Essence orange—  0.57 —   0.39 —   
5Vanillin—  0.17 —   0.11 —   
Total1.7 98.3 1032.98 1015.38 698.19 686.30 
Losses 2.5%25.38 17.16 
Output1.0 99.0 1000.00 990.00 669.14 
Losses before baking/boiling, shrinkage 1.24993%98.3 12.91 12.69 8.73 8.58 
Baking/boiling 0.71%7.25 4.90 
Losses after baking/boiling, shrinkage 1.24993%99.0 12.82 12.69 8.66 8.58