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 648 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 275.16 268.28 178.30 173.85 
3Whole milk powder95.0 93.43 88.76 60.54 57.52 
4Cocoa mass97.4 64.00 62.34 41.47 40.39 
5Cocoa-butter [cocoa butter]100.0 44.38 44.38 28.76 28.76 
6Crumb of the same product
Total1.5 98.5 1003.01 988.23 649.95 640.37 
Losses 0.3%2.96 1.92 
Output1.5 98.5 1000.00 985.26 638.45 
Losses before baking/boiling, shrinkage 0.15%98.5 1.50 1.48 0.97 0.96 
Losses after baking/boiling, shrinkage 0.15%98.5 1.50 1.48 0.97 0.96