KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Milk sugar

Milk sugar in candy No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.4 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85811.56 810.34 217.82 217.50 
Total59.9 40.1 2504.95 1005.08 672.33 269.76 
Losses 1.5%15.08 4.05 
Output1.0 99.0 1000.00 990.00 265.72 
Losses before baking/boiling, shrinkage 0.75031%40.1 18.79 7.54 5.04 2.02 
Baking/boiling 59.47%1478.54 396.84 
Losses after baking/boiling, shrinkage 0.75031%99.0 7.62 7.54 2.04 2.02