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

praline filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 939.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 378.99 369.52 356.06 347.16 
3Cocoa mass97.4 76.66 74.67 72.02 70.15 
4Cocoa-butter [cocoa butter]100.0 25.91 25.91 24.34 24.34 
5Vanilla essence—  1.08 —   1.01 —   
Total1.3 98.7 1022.52 1009.16 960.66 948.11 
Losses 1.9%19.16 18.00 
Output1.0 99.0 1000.00 990.00 930.10 
Losses before baking/boiling, shrinkage 0.94941%98.7 9.71 9.58 9.12 9.00 
Baking/boiling 0.31%3.13 2.94 
Losses after baking/boiling, shrinkage 0.94941%99.0 9.68 9.58 9.09 9.00