UNIT: Kilogram (Kg).

MC: Mass of intermediate product following the crust Water (220.16), sucrose (75.01),
pathway. salt (18.75), NaHCO3 (37.51)
WC: Moisture content of intermediate product following
the crust pathway.
MF: Mass of intermediate product following the filling
pathway. Mixing MC = 351.08
WF: Moisture content of intermediate product following WC = 63.78%
the filling pathway.
MC = 350.90
Coldening
WC = 63.78%

Flour (468.83), butter (93.77),

MC = 1063.33
shortening (140.65), lecithin Kneading
WC = 30%
(9.38), vitamin E (3.00)

MC = 872.76
Extrusion
WC = 29%

MC = 872.32 MC = 173.16
Molds (24012) Mold addition Top dough forming
WC = 29% WC = 28.5%

MC = 865.79
Pressing
WC = 28.5%

MC = 865.35 MF = 2682.98
Filling addition
WC = 28.5% WF = 1.44%

Filling MC = 1037.99 MF = 2681.64

Top dough lining
WC = 28.5% WF = 1.44%

MF = 2691.33 MC = 1036.95 MF =2680.30

Heating and mixing Crimping
WF = 1.45% WC = 30% WF = 1.44%

MC = 948.64 MF = 2676.54
Baking
Chocolate bars (2576.19), WC = 22% WF = 1.4%
lecithin (12.88), vitamin E
(116.49) MC = 924.46 MF = 2676
Cooling
WC = 20% WF = 1.4%
Plastic bags (bags)
Inner: 24024 MC = 924.00 MF = 2676
Plastic wrapping
Outer: 6012 WC = 20% WF = 1.4%
Plastic trays (6012)
Carton
MC = 924.00 MF = 2676
boxes (752 Cartoning
WC = 20% WF = 1.4%
boxes)

MC = 924.00 MF = 2676
Chocolate pie
WC = 20% WF = 1.4%