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 736.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 300.00 30.00 220.86 22.09 
3Blackcurrant puree10.0 300.00 30.00 220.86 22.09 
4Starch syrup78.0 282.48 220.33 207.96 162.21 
5Lactic acid (E270)40.0 8.00 3.20 5.89 2.36 
6Sign up
Total41.8 58.2 1456.43 847.64 1072.22 624.03 
Losses 0.9%7.64 5.62 
Output16.0 84.0 1000.00 840.00 618.41 
Losses before baking/boiling, shrinkage 0.45049%58.2 6.56 3.82 4.83 2.81 
Baking/boiling 30.71%445.32 327.85 
Losses after baking/boiling, shrinkage 0.45049%84.0 4.55 3.82 3.35 2.81