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 96.1 kg phases
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 365.92 364.83 35.17 35.06 
3Natural honey78.0 92.53 72.18 8.89 6.94 
4Citric acid (E330)98.0 1.89 1.85 0.18 0.18 
5Essence honey—  0.88 —   0.085—   
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7Crumb of the same product97.3 120.29 117.03 11.56 11.25 
Total2.7 97.3 1003.01 975.86 96.39 93.78 
Losses 0.3%2.93 0.28 
Output2.7 97.3 1000.00 972.93 93.50 
Losses before baking/boiling, shrinkage 0.15%97.3 1.50 1.46 0.14 0.14 
Losses after baking/boiling, shrinkage 0.15%97.3 1.50 1.46 0.14 0.14