KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №034 "Moscow"

№034 "Moscow" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 606.1 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85366.73 366.18 222.28 221.94 
3Roasted kernels97.5 366.73 357.56 222.28 216.72 
4Flour, premium85.5 146.70 125.43 88.91 76.02 
5Melange27.0 146.69 39.61 88.91 24.01 
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7Almond essence—  0.55 —   0.33 —   
Total42.0 58.0 1672.84 969.45 1013.91 587.59 
Losses 5.1%49.45 29.97 
Output8.0 92.0 1000.00 920.00 557.61 
Losses before baking/boiling, shrinkage 2.55058%58.0 42.67 24.73 25.86 14.99 
Baking/boiling 37.01%603.30 365.66 
Losses after baking/boiling, shrinkage 2.55058%92.0 26.88 24.73 16.29 14.99