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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 044 Caramel "Apricot", wrapped → Filling → Consolidated recipe

Consolidated recipe Filling

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 460.3 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	300.00	30.00	138.09	13.81
3	Apricot puree	10.0	300.00	30.00	138.09	13.81
4	Starch syrup	78.0	280.74	218.98	129.22	100.80
5	Lactic acid (E270)	40.0	20.00	8.00	9.21	3.68
6	Sign up
	Total	42.1 57.9	1463.22	847.63	673.52	390.17
	Losses 0.9%			7.63		3.51
	Output	16.0 84.0	1000.00	840.00		386.65
	Losses before baking/boiling, shrinkage 0.45037%	57.9	6.59	3.82	3.03	1.76
	Baking/boiling 31.04%		452.09		208.09
	Losses after baking/boiling, shrinkage 0.45037%	84.0	4.54	3.82	2.09	1.76