KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Filling recipe

Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 695.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for syrup)99.85377.20 376.63 262.27 261.87 
3Apricot puree (for syrup)10.0 182.40 18.24 126.82 12.68 
4Alcohol—  40.60 —   28.23 —   
5Citric acid (E330)98.0 1.20 1.18 0.83 0.82 
Total28.3 71.7 1167.50 837.61 811.76 582.39 
Losses 0.91%7.61 5.29 
Output17.0 83.0 1000.00 830.00 577.10 
Losses before baking/boiling, shrinkage 0.45416%71.7 5.30 3.80 3.69 2.64 
Baking/boiling 13.56%157.61 109.59 
Losses after baking/boiling, shrinkage 0.45416%83.0 4.58 3.80 3.19 2.64