KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Fat filling (in No. 376)

Fat filling (in No. 376) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 846.4 kg prefabricated
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 399.57 398.37 338.20 337.18 
3Whole milk powder95.0 119.87 113.88 101.46 96.39 
4Vanilla powder99.855.99 5.98 5.07 5.06 
Total0.79 99.211004.90 996.98 850.55 843.84 
Losses 0.5%4.98 4.21 
Output0.8 99.2 1000.00 992.00 839.63 
Losses before baking/boiling, shrinkage 0.24973%99.212.51 2.49 2.12 2.11 
Baking/boiling -0.01%-0.12 -0.10 
Losses after baking/boiling, shrinkage 0.24973%99.2 2.51 2.49 2.12 2.11