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 550.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 325.77 324.79 179.46 178.93 
3Cocoa powder [Skurikhin]95.0 41.33 39.26 22.77 21.63 
4Whole milk powder95.0 27.23 25.87 15.00 14.25 
5Vanilla essence—  2.33 —   1.29 —   
6Crumb of the same product
Total0.85 99.151002.97 994.48 552.54 547.86 
Losses 0.3%2.98 1.64 
Output0.85 99.151000.00 991.50 546.22 
Losses before baking/boiling, shrinkage 0.15%99.151.50 1.49 0.83 0.82 
Baking/boiling -0.0%-0.036-0.020
Losses after baking/boiling, shrinkage 0.15%99.151.50 1.49 0.83 0.82