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 532.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 370.00 37.00 197.06 19.71 
3Starch syrup78.0 281.87 219.86 150.12 117.10 
4Cranberry puree10.0 180.00 18.00 95.87 9.59 
5Lactic acid (E270)40.0 12.00 4.80 6.39 2.56 
6Sign up
Total40.2 59.8 1408.64 842.58 750.24 448.76 
Losses 0.9%7.58 4.04 
Output16.5 83.5 1000.00 835.00 444.72 
Losses before baking/boiling, shrinkage 0.44998%59.8 6.34 3.79 3.38 2.02 
Baking/boiling 28.36%397.76 211.85 
Losses after baking/boiling, shrinkage 0.44998%83.5 4.54 3.79 2.42 2.02