KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Chocolate filling

Chocolate filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 963.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Hydro fat99.7 367.31 366.21 353.91 352.84 
3Whole milk powder95.0 83.26 79.09 80.22 76.21 
4Cocoa powder [Skurikhin]95.0 40.65 38.62 39.17 37.21 
5Alcohol—  8.33 —   8.02 —   
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7Phosphatides98.5 5.39 5.31 5.19 5.11 
Total1.6 98.4 1003.01 986.56 966.40 950.55 
Losses 0.3%2.96 2.85 
Output1.6 98.4 1000.00 983.60 947.70 
Losses before baking/boiling, shrinkage 0.15%98.4 1.50 1.48 1.45 1.43 
Losses after baking/boiling, shrinkage 0.15%98.4 1.50 1.48 1.45 1.43