{"id":136,"date":"2025-04-18T04:26:40","date_gmt":"2025-04-18T09:26:40","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=136\/"},"modified":"2025-04-18T05:33:58","modified_gmt":"2025-04-18T10:33:58","slug":"standard-losses-of-dry-matter","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/standard-losses-of-dry-matter\/","title":{"rendered":"Standard losses of dry matter in food productions"},"content":{"rendered":"

Standard losses of dry matter in food productions<\/span><\/strong><\/h2>\n

Standard\u00a0dry matter<\/a> losses are widely used in the food industry. Phase-by-phase dry matter losses are used in formulating recipes, planning finished food production yield<\/a>, optimizing production, etc.<\/p>\n

Most of the phase losses published below were calculated many years ago on outdated equipment using outdated technologies. Therefore, today this information should be regarded as the level of maximum losses. And in order to reduce the cost of the finished product, these losses should be reduced as much as possible.<\/p>\n

Standard losses of dry matter for various products and semi-finished products (in alphabetical order, in% of dry matter):<\/h2>\n

Agar<\/strong>\u00a0syrup \u2013 2.5% (hereinafter in percentages);<\/p>\n

Waffles<\/strong>\u00a0: with fat fillings \u2013 4.0 \u00f7 4.5; with praline fillings \u2013 4.5 \u00f7 6.0; with fruit fillings \u2013 6.0; with fondant fillings \u2013 6.0.<\/p>\n

Galette<\/strong><\/a> (hard biscuits, look tags) – 2.5.<\/p>\n

Grillage<\/strong><\/a> (hard caramel, look tags) – body 1.5.<\/p>\n

Caramel:<\/strong>\u00a0mass – 0.9.<\/p>\n

Marzipan<\/strong><\/a>: mass and body \u2013 1.2.<\/p>\n

Fillings<\/strong>: liqueur 0.2; honey 0.9; nut 1.4; fondant 0.2; whipped 1.1; fruit 0.9; fondant cases \u2013 0.8; fruit cases \u2013 1.5.<\/p>\n

Cookies<\/strong>: diabetic with xylitol \u2013 1.5; diabetic with sorbitol \u2013 1.6; long-lasting \u2013 1.3; sugar \u2013 1.5; sugar in chocolate \u2013 2.0; butter (made by hand) \u2013 4.8; butter (formed by a suction method) \u2013 4.5; butter (formed by a rotor) \u2013 4.2; puff \u2013 1.7; oat \u2013 3.5; dry (cracker) \u2013 5.0; dry (cracker, produced on \u201cOrlandi\u201d, \u201cWerner Pfleiderer\u201d lines) \u2013 4.5.<\/p>\n

Fondant<\/strong>\u00a0mass: cr\u00e8me br\u00fbl\u00e9e 1.5; milk 1.2; sugar 1.0; cream 1.5.<\/p>\n

Praline<\/strong> mass \u2013 1.5; body \u2013 0.8.<\/p>\n

Whipped cream<\/span><\/strong>\u00a0mass – 1.5.<\/span><\/p>\n

The information on dry matter losses in the food productions, published in this article, is updated as new literature is studied.<\/p>\n","protected":false},"excerpt":{"rendered":"

Standard losses of dry matter in food productions Standard\u00a0dry matter losses are widely used in the food industry. Phase-by-phase dry matter losses are used in formulating recipes, planning finished food production yield, optimizing production, etc. Most of the phase losses published below were calculated many years ago on outdated equipment using outdated technologies. Therefore, today… Read More »Standard losses of dry matter in food productions<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[26],"tags":[31,42,41,39,43,40],"class_list":["post-136","post","type-post","status-publish","format-standard","hentry","category-handbook","tag-dry-matter","tag-galette","tag-grillage","tag-losses","tag-marzipan","tag-production-yield"],"yoast_head":"\nStandard losses of dry matter in food productions<\/title>\n<meta name=\"description\" content=\"Standard losses of dry matter in food productions, in food industry.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tehnologam.com\/en\/standard-losses-of-dry-matter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Standard losses of dry matter in food productions\" \/>\n<meta property=\"og:description\" content=\"Standard losses of dry matter in food productions, in food industry.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tehnologam.com\/en\/standard-losses-of-dry-matter\/\" \/>\n<meta property=\"og:site_name\" content=\"If you know Technology - 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