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 952.4 kg phases
in kind
in solids
in kind
in solids
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2Coconut oil100.0 262.05 262.05 249.58 249.58 
3Flour from the product of extruded cereals95.0 215.12 204.36 204.88 194.64 
4Whole milk powder the weight ratio of fat 26%96.0 185.11 177.71 176.30 169.25 
5Cocoa powder [Skurikhin]95.0 18.71 17.77 17.82 16.93 
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7Soybean phosphatide concentrate99.0 4.65 4.60 4.43 4.38 
8Salt96.5 3.78 3.65 3.60 3.47 
9Cinnamon100.0 1.70 1.70 1.62 1.62 
10Citric acid (E330)91.2 0.48 0.44 0.46 0.42 
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12Vanillin—  0.28 —   0.27 —   
Total2.5 97.5 1016.13 991.10 967.76 943.92 
Losses 1.5%15.10 14.38 
Output2.4 97.6 1000.00 976.00 929.54 
Losses before baking/boiling, shrinkage 0.76181%97.5 7.74 7.55 7.37 7.19 
Baking/boiling 0.06%0.65 0.62 
Losses after baking/boiling, shrinkage 0.76181%97.6 7.74 7.55 7.37 7.19