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Consolidated recipe Praline semifinished

Praline semifinished in candy No. 119
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 65.1 kg prefabricated
in kind
in solids
in kind
in solids
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2Roasted hazelnut kernel97.5 375.31 365.93 24.43 23.82 
3Cocoa mass97.4 76.03 74.05 4.95 4.82 
4Cocoa-butter [cocoa butter]100.0 25.44 25.44 1.66 1.66 
5Vanilla essence—  0.55 —   0.036—   
Total1.3 98.7 1011.70 998.99 65.86 65.03 
Losses 1.2%11.99 0.78 
Output1.3 98.7 1000.00 987.00 64.25 
Losses before baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 0.40 0.39 
Baking/boiling -0.04%-0.44 -0.029
Losses after baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 0.40 0.39