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 728.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85456.05 455.37 332.41 331.92 
3Strawberry puree10.0 234.65 23.46 171.04 17.10 
4Alcohol—  28.00 —   20.41 —   
5Citric acid (E330)91.2 0.60 0.55 0.44 0.40 
Total28.9 71.1 1178.49 837.55 859.00 610.49 
Losses 0.9%7.55 5.50 
Output17.0 83.0 1000.00 830.00 604.99 
Losses before baking/boiling, shrinkage 0.4505%71.1 5.31 3.77 3.87 2.75 
Baking/boiling 14.37%168.63 122.92 
Losses after baking/boiling, shrinkage 0.4505%83.0 4.55 3.77 3.31 2.75