KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Orange filling

Orange filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 173.3 kg phases
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 326.97 325.99 56.66 56.49 
3Whole milk powder95.0 163.49 155.31 28.33 26.92 
4Orange syrup70.0 18.39 12.87 3.19 2.23 
5Essence orange—  3.68 —   0.64 —   
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Total1.9 98.1 1003.01 983.90 173.82 170.51 
Losses 0.3%2.95 0.51 
Output1.9 98.1 1000.00 980.95 170.00 
Losses before baking/boiling, shrinkage 0.15%98.1 1.50 1.48 0.26 0.26 
Losses after baking/boiling, shrinkage 0.15%98.1 1.50 1.48 0.26 0.26