KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Fruit mass

Fruit mass in car. No. 307
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.8 kg prefabricated
in kind
in solids
in kind
in solids
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2Apple puree [GOST]10.0 534.10 53.41 142.50 14.25 
3Starch syrup78.0 286.00 223.08 76.30 59.52 
Total39.1 60.9 1392.10 847.63 371.41 226.15 
Losses 0.9%7.63 2.04 
Output16.0 84.0 1000.00 840.00 224.11 
Losses before baking/boiling, shrinkage 0.4502%60.9 6.27 3.82 1.67 1.02 
Baking/boiling 27.51%381.29 101.73 
Losses after baking/boiling, shrinkage 0.4502%84.0 4.54 3.82 1.21 1.02