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All groups → All products → Marmalade → Fruit and berry marmalade → reservoir → №018 Marmalade "Gissar stratum" → No. 018 → Consolidated recipe

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 536.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	500.00	50.00	268.20	26.82
3	Apricot puree	10.0	300.00	30.00	160.92	16.09
4	Lactic acid (E270)	40.0	2.50	1.00	1.34	0.54
	Total	50.4 49.6	1432.20	709.76	768.23	380.71
	Losses 1.4%			9.76		5.23
	Output	30.0 70.0	1000.00	700.00		375.48
	Losses before baking/boiling, shrinkage 0.68724%	49.6	9.84	4.88	5.28	2.62
	Baking/boiling 29.2%		415.39		222.81
	Losses after baking/boiling, shrinkage 0.68724%	70.0	6.97	4.88	3.74	2.62