KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Candy mass

Candy mass in candy No. 293 (review No. 16)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 627.7 kg prefabricated
in kind
in solids
in kind
in solids
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2Roasted almond kernel97.5 262.75 256.18 164.93 160.80 
3Granulated sugar (for syrup)99.85236.39 236.04 148.38 148.16 
4Cognac—  78.80 —   49.46 —   
5Starch syrup78.0 35.01 27.31 21.98 17.14 
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Total9.2 90.8 1033.67 939.08 648.83 589.46 
Losses 1.5%14.08 8.84 
Output7.5 92.5 1000.00 925.00 580.62 
Losses before baking/boiling, shrinkage 0.74989%90.8 7.75 7.04 4.87 4.42 
Baking/boiling 1.78%18.31 11.49 
Losses after baking/boiling, shrinkage 0.74989%92.5 7.61 7.04 4.78 4.42