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 421.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 231.94 23.19 
3Starch syrup78.0 280.73 218.97 118.38 92.34 
4Lactic acid (E270)40.0 20.00 8.00 8.43 3.37 
5Essence—  1.00 —   0.42 —   
Total40.4 59.6 1413.18 842.58 595.94 355.31 
Losses 0.9%7.58 3.20 
Output16.5 83.5 1000.00 835.00 352.12 
Losses before baking/boiling, shrinkage 0.44965%59.6 6.35 3.79 2.68 1.60 
Baking/boiling 28.6%402.29 169.65 
Losses after baking/boiling, shrinkage 0.44965%83.5 4.54 3.79 1.91 1.60