KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №007 Fruit jelly "Apple molded"

No. 007
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 368.5 kg finished product
in kind
in solids
in kind
in solids
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2Granulated sugar99.85689.60 688.57 254.12 253.74 
3Starch syrup78.0 31.00 24.18 11.42 8.91 
4Sodium lactate (E325)40.0 9.00 3.60 3.32 1.33 
5Lactic acid (E270)40.0 5.30 2.12 1.95 0.78 
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7Vanilla essence—  0.13 —   0.048—   
8Essence of fruit and berry—  0.10 —   0.037—   
Total49.6 50.4 1595.53 804.47 587.95 296.45 
Losses 1.8%14.47 5.33 
Output21.0 79.0 1000.00 790.00 291.12 
Losses before baking/boiling, shrinkage 0.89908%50.4 14.35 7.23 5.29 2.67 
Baking/boiling 36.18%572.03 210.79 
Losses after baking/boiling, shrinkage 0.89908%79.0 9.16 7.23 3.37 2.67