KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №069 Chuch-hela fruit

No. 069
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.4 kg finished product
in kind
in solids
in kind
in solids
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2Apple puree [GOST]10.0 219.00 21.90 17.61 1.76 
3Raw walnut kernel94.0 194.90 183.21 15.67 14.73 
4Apricot puree10.0 165.00 16.50 13.27 1.33 
5Starch syrup78.0 121.80 95.00 9.79 7.64 
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7Corn starch (for sprinkling)87.0 48.70 42.37 3.92 3.41 
8Threads100.0 1.10 1.10 0.0880.088
9Citric acid (E330)91.2 0.50 0.46 0.0400.037
Total30.3 69.7 1291.70 900.42 103.85 72.39 
Losses 4.5%40.42 3.25 
Output14.0 86.0 1000.00 860.00 69.14 
Losses before baking/boiling, shrinkage 2.24472%69.7 29.00 20.21 2.33 1.63 
Baking/boiling 18.94%239.20 19.23 
Losses after baking/boiling, shrinkage 2.24472%86.0 23.50 20.21 1.89 1.63