Mass/kg 0 Winnower 300- 250- 200- 150- 100- 50- 0- STOP Sugar Temp/C 0 200 150 100- Milk Time/min 0 20 15 10 5 30 25 35 Cocoa 60 40 45- 50- 55 Report 300- 250- 200- 150- 100- 50- 0- Grinder 0 Percentage White Chocolate 0 Pressure/kPa 0 300- 250- 200- 150- 100- 50- 0- 50- 25- Dark Chocolate 0 Milk/L Milk/L 0 Sugar/kg 0 300- 250- 200- 150- 100- 50- 0- 50- Milk/L 25- White Chocolate 0- 0 Milk/L Sugar/kg 0 350- 300 200 - 100- 0- Dark Chocolate 0 Produce/kg Dark 0 White 0 350- 300- 200- 100- 0- Bars/200g Dark 10 White 0 White Chocolate 0 Balls/20g Dark 0 White 0
Mass/kg 0 Winnower 300- 250- 200- 150- 100- 50- 0- STOP Sugar Temp/C 0 200 150 100- Milk Time/min 0 20 15 10 5 30 25 35 Cocoa 60 40 45- 50- 55 Report 300- 250- 200- 150- 100- 50- 0- Grinder 0 Percentage White Chocolate 0 Pressure/kPa 0 300- 250- 200- 150- 100- 50- 0- 50- 25- Dark Chocolate 0 Milk/L Milk/L 0 Sugar/kg 0 300- 250- 200- 150- 100- 50- 0- 50- Milk/L 25- White Chocolate 0- 0 Milk/L Sugar/kg 0 350- 300 200 - 100- 0- Dark Chocolate 0 Produce/kg Dark 0 White 0 350- 300- 200- 100- 0- Bars/200g Dark 10 White 0 White Chocolate 0 Balls/20g Dark 0 White 0
Chapter6: System Integration And Performance
Section: Chapter Questions
Problem 2PE
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can you please provide explanation on this ?
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