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 87.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Hydro fat99.7 390.40 389.23 34.24 34.14 
3Citric acid (E330)98.0 4.41 4.32 0.39 0.38 
4Essence orange—  2.67 —   0.23 —   
5Phosphatides98.5 0.29 0.29 0.0260.025
6Crumb of the same product
Total0.53 99.471003.01 997.71 87.96 87.50 
Losses 0.3%2.99 0.26 
Output0.53 99.471000.00 994.72 87.24 
Losses before baking/boiling, shrinkage 0.15%99.471.50 1.50 0.13 0.13 
Losses after baking/boiling, shrinkage 0.15%99.471.50 1.50 0.13 0.13