KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Coffee filling (in # 480)

Coffee filling (in # 480) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 221.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 382.97 381.82 84.75 84.50 
3Natural roasted coffee96.0 38.08 36.56 8.43 8.09 
4Cognac—  9.57 —   2.12 —   
Total1.3 98.7 1005.07 991.97 222.42 219.52 
Losses 0.5%4.97 1.10 
Output1.3 98.7 1000.00 987.00 218.42 
Losses before baking/boiling, shrinkage 0.25032%98.7 2.52 2.48 0.56 0.55 
Baking/boiling 0.0%0.0380.008
Losses after baking/boiling, shrinkage 0.25032%98.7 2.52 2.48 0.56 0.55