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 172.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 300.00 30.00 51.75 5.18 
3Starch syrup78.0 282.55 220.39 48.74 38.02 
4Tomato paste30.0 83.33 25.00 14.37 4.31 
5Lactic acid (E270)40.0 20.00 8.00 3.45 1.38 
6Sign up
Total32.3 67.7 1251.95 847.63 215.96 146.22 
Losses 0.9%7.63 1.32 
Output16.0 84.0 1000.00 840.00 144.90 
Losses before baking/boiling, shrinkage 0.4501%67.7 5.64 3.82 0.97 0.66 
Baking/boiling 19.4%241.77 41.71 
Losses after baking/boiling, shrinkage 0.4501%84.0 4.54 3.82 0.78 0.66