KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Rum filling No. 1 (in No. 234)

Rum filling No. 1 (in No. 234) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 676.4 kg prefabricated
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 349.53 348.48 236.42 235.71 
3Cocoa powder [Skurikhin]95.0 34.94 33.19 23.63 22.45 
4Essence of rum—  4.53 —   3.06 —   
5Crumb of the same product99.0 90.88 89.97 61.47 60.86 
Total0.9 99.1 1004.19 995.17 679.23 673.13 
Losses 0.52%5.17 3.50 
Output1.0 99.0 1000.00 990.00 669.64 
Losses before baking/boiling, shrinkage 0.25971%99.1 2.61 2.58 1.76 1.75 
Baking/boiling -0.1%-1.03 -0.70 
Losses after baking/boiling, shrinkage 0.25971%99.0 2.61 2.58 1.77 1.75