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Praline semifinished → in candy No. 160 → Consolidated recipe

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 350.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	480.37	468.36	168.51	164.30
3	Cocoa-butter [cocoa butter]	100.0	50.92	50.92	17.86	17.86
4	Vanilla essence	—	0.40	—	0.14	—
	Total	1.3 98.7	1012.12	998.99	355.05	350.45
	Losses 1.2%			11.99		4.21
	Output	1.3 98.7	1000.00	987.00		346.24
	Losses before baking/boiling, shrinkage 0.60011%	98.7	6.07	6.00	2.13	2.10
	Baking/boiling -0.0%		-0.028		-0.010
	Losses after baking/boiling, shrinkage 0.60011%	98.7	6.07	6.00	2.13	2.10