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 311.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85276.10 275.68 86.11 85.99 
3Glucose91.0 141.36 128.64 44.09 40.12 
4Whole milk powder95.0 84.76 80.52 26.44 25.12 
5Mint essence—  1.24 —   0.39 —   
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7Crumb of the same product97.8 120.38 117.68 37.55 36.70 
Total2.2 97.8 1003.01 980.54 312.84 305.83 
Losses 0.3%2.94 0.92 
Output2.2 97.8 1000.00 977.60 304.91 
Losses before baking/boiling, shrinkage 0.15%97.8 1.50 1.47 0.47 0.46 
Losses after baking/boiling, shrinkage 0.15%97.8 1.50 1.47 0.47 0.46