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Consolidated recipe: Fruit cream (surfactant)

Fruit cream (surfactant) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 184.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Integrated Nutritional Supplement emulsifier churning paste [3]52.0 29.25 15.21 5.39 2.80 
3Vanilla powder99.859.75 9.74 1.80 1.80 
4Cognac—  6.81 —   1.26 —   
Total31.7 68.3 1019.26 696.63 187.95 128.46 
Losses 1.9%13.16 2.43 
Output31.7 68.3 1000.00 683.46 126.03 
Losses before baking/boiling, shrinkage 0.9448%68.3 9.63 6.58 1.78 1.21 
Losses after baking/boiling, shrinkage 0.9448%68.3 9.63 6.58 1.78 1.21