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 297.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 434.26 338.72 129.32 100.87 
3Plum puree10.0 400.00 40.00 119.12 11.91 
4Apple puree [GOST]10.0 100.00 10.00 29.78 2.98 
5Filling "Spotykach"40.0 28.00 11.20 8.34 3.34 
6Sign up
7Lactic acid (E270)40.0 10.00 4.00 2.98 1.19 
8Plum essence—  0.98 —   0.29 —   
Total41.4 58.6 1429.50 837.53 425.71 249.42 
Losses 0.9%7.53 2.24 
Output17.0 83.0 1000.00 830.00 247.17 
Losses before baking/boiling, shrinkage 0.44962%58.6 6.43 3.77 1.91 1.12 
Baking/boiling 29.41%418.54 124.64 
Losses after baking/boiling, shrinkage 0.44962%83.0 4.54 3.77 1.35 1.12