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 405.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 548.90 54.89 222.41 22.24 
3Starch syrup78.0 282.00 219.96 114.27 89.13 
4Lactic acid (E270)40.0 19.95 7.98 8.08 3.23 
5Alcohol—  18.96 —   7.68 —   
6Sign up
7Carnation100.0 1.00 1.00 0.41 0.41 
Total41.0 59.0 1435.45 847.63 581.64 343.46 
Losses 0.9%7.63 3.09 
Output16.0 84.0 1000.00 840.00 340.37 
Losses before baking/boiling, shrinkage 0.44985%59.0 6.46 3.81 2.62 1.55 
Baking/boiling 29.7%424.45 171.99 
Losses after baking/boiling, shrinkage 0.44985%84.0 4.54 3.81 1.84 1.55