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 428.6 kg phases
in kind
in solids
in kind
in solids
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2Roasted hazelnut kernel97.5 337.84 329.39 144.80 141.18 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.52 11.36 5.79 4.87 
4Vanillin—  0.27 —   0.12 —   
Total1.2 98.8 1027.30 1015.41 440.30 435.20 
Losses 2.5%25.41 10.89 
Output1.0 99.0 1000.00 990.00 424.31 
Losses before baking/boiling, shrinkage 1.25109%98.8 12.85 12.70 5.51 5.44 
Baking/boiling 0.16%1.62 0.69 
Losses after baking/boiling, shrinkage 1.25109%99.0 12.83 12.70 5.50 5.44