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Marzipan mass → in candy No. 293 (revision No. 3) → Consolidated recipe

Consolidated recipe Marzipan mass

Marzipan mass in candy No. 293 (revision No. 3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 811 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	232.29	223.00	188.39	180.85
3	Starch syrup	78.0	99.06	77.27	80.34	62.66
4	water	—	32.29	—	26.19	—
5	Alcohol	—	30.97	—	25.12	—
6	Sign up
	Total	9.5 90.5	1015.22	918.78	823.35	745.13
	Losses 1.5%			13.78		11.17
	Output	9.5 90.5	1000.00	905.00		733.96
	Losses before baking/boiling, shrinkage 0.7497%	90.5	7.61	6.89	6.17	5.59
	Losses after baking/boiling, shrinkage 0.7497%	90.5	7.61	6.89	6.17	5.59