Standard losses of dry matter in food productions

Standard dry 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Most of the phase losses published below were calculated many years ago on outdated equipment using outdated technologies.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 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.

Standard losses of dry matter for various products and semi-finished products (in alphabetical order, in% of dry matter):

Agar syrup – 2.5% (hereinafter in percentages);

Waffles : with fat fillings – 4.0 ÷ 4.5; with praline fillings – 4.5 ÷ 6.0; with fruit fillings – 6.0; with fondant fillings – 6.0.

Galette (hard biscuits, look tags) – 2.5.

Grillage (hard caramel, look tags) – body 1.5.

Caramel: mass – 0.9.

Marzipan: mass and body – 1.2.

Fillings: liqueur 0.2; honey 0.9; nut 1.4; fondant 0.2; whipped 1.1; fruit 0.9; fondant cases – 0.8; fruit cases – 1.5.

Cookies: diabetic with xylitol – 1.5; diabetic with sorbitol – 1.6; long-lasting – 1.3; sugar – 1.5; sugar in chocolate – 2.0; butter (made by hand) – 4.8; butter (formed by a suction method) – 4.5; butter (formed by a rotor) – 4.2; puff – 1.7; oat – 3.5; dry (cracker) – 5.0; dry (cracker, produced on “Orlandi”, “Werner Pfleiderer” lines) – 4.5.

Fondant mass: crème brûlée 1.5; milk 1.2; sugar 1.0; cream 1.5.

Praline mass – 1.5; body – 0.8.

Whipped cream mass – 1.5.

The information on dry matter losses in the food productions, published in this article, is updated as new literature is studied.