KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №018 Marmalade "Gissar stratum"

No. 018
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 453.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 500.00 50.00 226.70 22.67 
3Apricot puree10.0 300.00 30.00 136.02 13.60 
4Lactic acid (E270)40.0 2.50 1.00 1.13 0.45 
Total50.4 49.6 1432.20 709.76 649.36 321.80 
Losses 1.4%9.76 4.42 
Output30.0 70.0 1000.00 700.00 317.38 
Losses before baking/boiling, shrinkage 0.68724%49.6 9.84 4.88 4.46 2.21 
Baking/boiling 29.2%415.39 188.34 
Losses after baking/boiling, shrinkage 0.68724%70.0 6.97 4.88 3.16 2.21