KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Milk-nut mass (in candy)

Milk-nut mass (in candy) in candy No. 105
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 981.5 kg prefabricated
in kind
in solids
in kind
in solids
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2Whole milk powder the weight ratio of fat 26%96.0 172.53 165.63 169.34 162.56 
3Confectionery fat99.7 166.33 165.83 163.25 162.76 
4Soy flour, fat. dried94.0 115.36 108.44 113.23 106.43 
5Roasted kernels97.5 92.49 90.18 90.78 88.51 
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7Citric acid (E330)91.2 1.14 1.04 1.12 1.02 
Total1.8 98.2 1011.98 993.75 993.26 975.36 
Losses 1.2%11.75 11.53 
Output1.8 98.2 1000.00 982.00 963.83 
Losses before baking/boiling, shrinkage 0.59111%98.2 5.98 5.87 5.87 5.77 
Baking/boiling 0.0%0.0160.016
Losses after baking/boiling, shrinkage 0.59111%98.2 5.98 5.87 5.87 5.77