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 362 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 239.75 23.98 86.79 8.68 
3Strawberry puree10.0 239.75 23.98 86.79 8.68 
4Starch syrup78.0 224.35 174.99 81.21 63.35 
5Lactic acid (E270)40.0 12.78 5.11 4.63 1.85 
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Total42.0 58.0 1166.12 676.07 422.14 244.74 
Losses 0.9%6.07 2.20 
Output33.0 67.0 1000.00 670.00 242.54 
Losses before baking/boiling, shrinkage 0.44906%58.0 5.24 3.04 1.90 1.10 
Baking/boiling 13.47%156.35 56.60 
Losses after baking/boiling, shrinkage 0.44906%67.0 4.53 3.04 1.64 1.10