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Almond cream → in candy No. 99 → Consolidated recipe

Consolidated recipe Almond cream

Almond cream in candy No. 99
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 403.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	356.17	355.64	143.68	143.46
3	Whole milk powder the weight ratio of fat 26%	96.0	138.50	132.96	55.87	53.64
4	Cocoa-butter [cocoa butter]	100.0	128.57	128.57	51.87	51.87
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.67	27.44	13.18	11.07
	Total	2.0 98.0	1012.12	991.91	408.29	400.14
	Losses 1.2%			11.91		4.81
	Output	2.0 98.0	1000.00	980.00		395.33
	Losses before baking/boiling, shrinkage 0.60052%	98.0	6.08	5.96	2.45	2.40
	Baking/boiling -0.0%		-0.036		-0.015
	Losses after baking/boiling, shrinkage 0.60052%	98.0	6.08	5.96	2.45	2.40