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 155.5 kg phases
in kind
in solids
in kind
in solids
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2Roasted grated hazelnut kernel97.5 261.15 254.62 40.61 39.59 
3Cocoa mass97.8 177.84 173.93 27.65 27.05 
4Cocoa-butter [cocoa butter]100.0 114.10 114.10 17.74 17.74 
5Soybean phosphatide concentrate99.0 4.00 3.96 0.62 0.62 
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Total1.2 98.8 1017.25 1005.08 158.18 156.29 
Losses 1.5%15.08 2.34 
Output1.0 99.0 1000.00 990.00 153.94 
Losses before baking/boiling, shrinkage 0.75019%98.8 7.63 7.54 1.19 1.17 
Baking/boiling 0.2%2.00 0.31 
Losses after baking/boiling, shrinkage 0.75019%99.0 7.62 7.54 1.18 1.17