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 926.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 440.40 44.04 408.03 40.80 
3Apple puree [GOST]10.0 100.00 10.00 92.65 9.26 
Total37.5 62.5 1299.68 812.18 1204.15 752.49 
Losses 1.5%12.18 11.29 
Output20.0 80.0 1000.00 800.00 741.20 
Losses before baking/boiling, shrinkage 0.7499%62.5 9.75 6.09 9.03 5.64 
Baking/boiling 21.89%282.32 261.57 
Losses after baking/boiling, shrinkage 0.7499%80.0 7.61 6.09 7.05 5.64