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 783.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85456.05 455.37 357.27 356.73 
3Cherry puree10.0 234.64 23.46 183.82 18.38 
4Alcohol—  28.00 —   21.94 —   
5Citric acid (E330)91.2 0.60 0.55 0.47 0.43 
Total28.9 71.1 1178.48 837.55 923.22 656.13 
Losses 0.9%7.55 5.91 
Output17.0 83.0 1000.00 830.00 650.22 
Losses before baking/boiling, shrinkage 0.45044%71.1 5.31 3.77 4.16 2.96 
Baking/boiling 14.37%168.63 132.10 
Losses after baking/boiling, shrinkage 0.45044%83.0 4.55 3.77 3.56 2.96