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Consolidated recipe Jelly-fruit cream (No. 89 No. 90)

Jelly-fruit cream (No. 89 No. 90) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 238 kg prefabricated
in kind
in solids
in kind
in solids
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2water—  164.25 —   39.09 —   
3Starch syrup78.0 106.10 82.76 25.25 19.70 
4Potato starch80.0 100.79 80.63 23.99 19.19 
5Fruit cooking69.0 73.82 50.94 17.57 12.12 
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7Citric acid (E330)98.0 3.31 3.24 0.79 0.77 
8Essence raspberry—  0.88 —   0.21 —   
9Dye—  0.49 —   0.12 —   
Total26.0 74.0 1015.22 751.26 241.62 178.80 
Losses 1.5%11.26 2.68 
Output26.0 74.0 1000.00 740.00 176.12 
Losses before baking/boiling, shrinkage 0.74966%74.0 7.61 5.63 1.81 1.34 
Losses after baking/boiling, shrinkage 0.74966%74.0 7.61 5.63 1.81 1.34