KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Agar syrup (candy)

Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 329.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 97.46 76.02 
3water—  150.02 —   49.42 —   
4Agar (E406)85.0 14.79 12.57 4.87 4.14 
Total20.7 79.3 1052.39 834.17 346.66 274.78 
Losses 0.5%4.17 1.38 
Output17.0 83.0 1000.00 830.00 273.40 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 0.87 0.69 
Baking/boiling 4.5%47.24 15.56 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 0.83 0.69