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 171.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Blueberry puree10.0 410.00 41.00 70.44 7.04 
3Starch syrup78.0 358.22 279.41 61.54 48.00 
4Lactic acid (E270)40.0 20.00 8.00 3.44 1.37 
5Vanilla essence—  2.00 —   0.34 —   
Total35.3 64.7 1310.22 847.63 225.10 145.62 
Losses 0.9%7.63 1.31 
Output16.0 84.0 1000.00 840.00 144.31 
Losses before baking/boiling, shrinkage 0.45017%64.7 5.90 3.82 1.01 0.66 
Baking/boiling 22.98%299.78 51.50 
Losses after baking/boiling, shrinkage 0.45017%84.0 4.54 3.82 0.78 0.66