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 568 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 312.45 304.64 177.47 173.03 
3Natural honey78.0 212.20 165.52 120.53 94.01 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.51 29.83 20.17 16.94 
5Vanillin—  0.59 —   0.34 —   
Total5.9 94.1 1046.11 984.62 594.19 559.26 
Losses 2.5%24.62 13.98 
Output4.0 96.0 1000.00 960.00 545.28 
Losses before baking/boiling, shrinkage 1.24999%94.1 13.08 12.31 7.43 6.99 
Baking/boiling 1.96%20.21 11.48 
Losses after baking/boiling, shrinkage 1.24999%96.0 12.82 12.31 7.28 6.99