KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: syrup

syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 813.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  292.31 —   237.70 —   
Total40.5 59.5 723.08 430.12 588.01 349.78 
Losses -16.2%-69.88 -56.82 
Output50.0 50.0 1000.00 500.00 406.60 
Losses before baking/boiling, shrinkage -8.1229%59.5 -58.73 -34.94 -47.76 -28.41 
Baking/boiling -18.97%-148.31 -120.61 
Losses after baking/boiling, shrinkage -8.1229%50.0 -69.88 -34.94 -56.82 -28.41