KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Jelly body recipe

Jelly body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 302.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 239.80 187.04 72.56 56.60 
3water—  214.29 —   64.84 —   
4Agar (E406)85.0 14.00 11.90 4.24 3.60 
5Citric acid (E330)98.0 13.50 13.23 4.09 4.00 
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7Dye—  0.95 —   0.29 —   
Total27.0 73.0 1008.34 736.09 305.12 222.74 
Losses 0.83%6.09 1.84 
Output27.0 73.0 1000.00 730.00 220.90 
Losses before baking/boiling, shrinkage 0.41347%73.0 4.17 3.04 1.26 0.92 
Losses after baking/boiling, shrinkage 0.41347%73.0 4.17 3.04 1.26 0.92