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 668.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 386.88 385.72 258.78 258.01 
3Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 87.50 84.00 58.53 56.19 
4Cocoa powder [Skurikhin]95.0 43.52 41.34 29.11 27.66 
5Vanilla essence—  3.23 —   2.16 —   
Total2.0 98.0 1004.69 984.95 672.04 658.83 
Losses 0.3%2.95 1.97 
Output1.8 98.2 1000.00 982.00 656.86 
Losses before baking/boiling, shrinkage 0.14986%98.0 1.51 1.48 1.01 0.99 
Baking/boiling 0.17%1.68 1.12 
Losses after baking/boiling, shrinkage 0.14986%98.2 1.50 1.48 1.01 0.99