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 189.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 379.90 37.99 71.99 7.20 
3Starch syrup78.0 286.63 223.57 54.32 42.37 
4Lemongrass puree10.0 179.90 17.99 34.09 3.41 
Total40.1 59.9 1415.36 847.63 268.21 160.63 
Losses 0.9%7.63 1.45 
Output16.0 84.0 1000.00 840.00 159.18 
Losses before baking/boiling, shrinkage 0.44996%59.9 6.37 3.81 1.21 0.72 
Baking/boiling 28.71%404.45 76.64 
Losses after baking/boiling, shrinkage 0.44996%84.0 4.54 3.81 0.86 0.72