KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Praline semifinished

Praline semifinished in candy No. 160
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 223.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 480.37 468.36 107.55 104.87 
3Cocoa-butter [cocoa butter]100.0 50.92 50.92 11.40 11.40 
4Vanilla essence—  0.40 —   0.090—   
Total1.3 98.7 1012.12 998.99 226.61 223.67 
Losses 1.2%11.99 2.68 
Output1.3 98.7 1000.00 987.00 220.99 
Losses before baking/boiling, shrinkage 0.60011%98.7 6.07 6.00 1.36 1.34 
Baking/boiling -0.0%-0.028-0.006
Losses after baking/boiling, shrinkage 0.60011%98.7 6.07 6.00 1.36 1.34