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 935.7 kg phases
in kind
in solids
in kind
in solids
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2Roasted kernels97.5 243.30 237.22 227.66 221.96 
3Granulated sugar99.85241.56 241.20 226.03 225.69 
4Natural honey78.0 121.28 94.60 113.48 88.52 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.08 24.43 27.21 22.86 
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Total10.9 89.1 1024.96 912.81 959.06 854.11 
Losses 2.5%22.81 21.34 
Output11.0 89.0 1000.00 890.00 832.77 
Losses before baking/boiling, shrinkage 1.24923%89.1 12.80 11.40 11.98 10.67 
Baking/boiling -0.06%-0.66 -0.61 
Losses after baking/boiling, shrinkage 1.24923%89.0 12.81 11.40 11.99 10.67