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 261.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 510.00 51.00 133.26 13.33 
3Starch syrup78.0 267.78 208.87 69.97 54.58 
4Lemon supply60.0 75.00 45.00 19.60 11.76 
5Lactic acid (E270)40.0 20.00 8.00 5.23 2.09 
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Total39.9 60.1 1409.32 847.63 368.26 221.48 
Losses 0.9%7.63 1.99 
Output16.0 84.0 1000.00 840.00 219.49 
Losses before baking/boiling, shrinkage 0.44979%60.1 6.34 3.81 1.66 1.00 
Baking/boiling 28.4%398.44 104.11 
Losses after baking/boiling, shrinkage 0.44979%84.0 4.54 3.81 1.19 1.00