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

Agar syrup (candy) in candy No. 110
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 868.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 406.12 316.77 352.80 275.18 
3water—  205.51 —   178.53 —   
4Agar (E406)85.0 20.82 17.70 18.09 15.37 
Total28.4 71.6 1052.38 753.77 914.21 654.80 
Losses 0.5%3.77 3.28 
Output25.0 75.0 1000.00 750.00 651.52 
Losses before baking/boiling, shrinkage 0.25012%71.6 2.63 1.89 2.29 1.64 
Baking/boiling 4.5%47.24 41.04 
Losses after baking/boiling, shrinkage 0.25012%75.0 2.51 1.89 2.18 1.64