KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. K71 Chocolate glaze

No. K71 Chocolate glaze Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.1 kg prefabricated
in kind
in solids
in kind
in solids
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2Cocoa mass97.4 361.30 351.91 5.82 5.67 
3Cocoa-butter [cocoa butter]100.0 167.00 167.00 2.69 2.69 
4Phosphatide concentrates98.5 2.90 2.86 0.0470.046
5Vanilla essence—  0.60 —   0.010—   
Total1.1 98.9 1015.70 1004.94 16.35 16.18 
Losses 1.4%13.94 0.22 
Output0.9 99.1 1000.00 991.00 15.96 
Losses before baking/boiling, shrinkage 0.69342%98.9 7.04 6.97 0.11 0.11 
Baking/boiling 0.16%1.63 0.026
Losses after baking/boiling, shrinkage 0.69342%99.1 7.03 6.97 0.11 0.11