KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Candy body No. 293

Candy body No. 293 Retz. No. 7 candy"Grill in shock."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 624.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 234.85 228.98 146.62 142.95 
3Starch syrup78.0 46.92 36.60 29.29 22.85 
4Vanillin—  0.19 —   0.12 —   
Total1.7 98.3 1032.89 1015.38 644.83 633.90 
Losses 2.5%25.38 15.84 
Output1.0 99.0 1000.00 990.00 618.06 
Losses before baking/boiling, shrinkage 1.24978%98.3 12.91 12.69 8.06 7.92 
Baking/boiling 0.7%7.16 4.47 
Losses after baking/boiling, shrinkage 1.24978%99.0 12.82 12.69 8.00 7.92