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Praline semifinished → in candy No. 151 → Consolidated recipe

Consolidated recipe Praline semifinished

Praline semifinished in candy No. 151
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted cashew kernels [2]	97.5	169.45	165.21	16.61	16.19
3	Cocoa-butter [cocoa butter]	100.0	134.53	134.53	13.18	13.18
4	Roasted hazelnut kernel	97.5	99.64	97.15	9.76	9.52
5	Cocoa mass	97.4	29.88	29.10	2.93	2.85
6	Sign up
7	Almond essence	—	0.050	—	0.005	—
	Total	0.93 99.07	1012.47	1003.05	99.22	98.30
	Losses 1.2%			12.05		1.18
	Output	0.9 99.1	1000.00	991.00		97.12
	Losses before baking/boiling, shrinkage 0.60062%	99.07	6.08	6.02	0.60	0.59
	Baking/boiling 0.03%		0.31		0.030
	Losses after baking/boiling, shrinkage 0.60062%	99.1	6.08	6.02	0.60	0.59