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Marzipan layer → in candy No. 190 → Consolidated recipe

Consolidated recipe Marzipan layer

Marzipan layer in candy No. 190
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 700 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	188.94	181.38	132.26	126.97
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.50	50.82	42.35	35.57
4	Alcohol	—	47.23	—	33.06	—
5	water	—	39.74	—	27.82	—
6	Sign up
7	Paint red	—	2.36	—	1.65	—
8	Fragrant essence	—	1.00	—	0.70	—
	Total	11.0 89.0	1015.23	903.55	710.66	632.49
	Losses 1.5%			13.55		9.49
	Output	11.0 89.0	1000.00	890.00		623.00
	Losses before baking/boiling, shrinkage 0.74999%	89.0	7.61	6.78	5.33	4.74
	Losses after baking/boiling, shrinkage 0.74999%	89.0	7.61	6.78	5.33	4.74