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 963.6 kg phases
in kind
in solids
in kind
in solids
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2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 190.65 141.08 183.71 135.95 
3Whole milk powder95.0 119.37 113.40 115.02 109.27 
4Coconut oil100.0 116.05 116.05 111.83 111.83 
5Cocoa mass97.4 76.26 74.28 73.49 71.58 
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7Vanilla essence—  1.66 —   1.60 —   
8Crumb of the same product93.2 119.37 111.28 115.02 107.23 
Total6.8 93.2 1003.01 935.10 966.50 901.07 
Losses 0.3%2.81 2.70 
Output6.8 93.2 1000.00 932.30 898.36 
Losses before baking/boiling, shrinkage 0.15%93.2 1.50 1.40 1.45 1.35 
Losses after baking/boiling, shrinkage 0.15%93.2 1.50 1.40 1.45 1.35