KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 471.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 299.90 29.99 141.40 14.14 
3Raspberry puree10.0 299.90 29.99 141.40 14.14 
4Starch syrup78.0 280.63 218.89 132.32 103.21 
5Whole milk powder the weight ratio of fat 26%96.0 31.57 30.31 14.89 14.29 
6Sign up
7Essence raspberry—  0.97 —   0.46 —   
Total42.1 57.9 1464.22 847.63 690.38 399.66 
Losses 0.9%7.63 3.60 
Output16.0 84.0 1000.00 840.00 396.06 
Losses before baking/boiling, shrinkage 0.45018%57.9 6.59 3.82 3.11 1.80 
Baking/boiling 31.08%453.09 213.63 
Losses after baking/boiling, shrinkage 0.45018%84.0 4.54 3.82 2.14 1.80