KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 526 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 483.60 48.36 254.37 25.44 
3Lactic acid (E270)40.0 11.82 4.73 6.22 2.49 
4Citrus pectin (E440)92.0 5.84 5.37 3.07 2.83 
5Sodium lactate (E325)40.0 4.30 1.72 2.26 0.90 
Total35.7 64.3 1252.20 805.70 658.66 423.80 
Losses 1.9%15.70 8.26 
Output21.0 79.0 1000.00 790.00 415.54 
Losses before baking/boiling, shrinkage 0.97436%64.3 12.20 7.85 6.42 4.13 
Baking/boiling 18.55%230.06 121.01 
Losses after baking/boiling, shrinkage 0.97436%79.0 9.94 7.85 5.23 4.13