KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Fruit filling

Fruit filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 980.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit cooking69.0 292.87 202.08 287.25 198.20 
3Fruit supply60.0 90.47 54.28 88.73 53.24 
4water—  75.03 —   73.59 —   
5Essence—  0.20 —   0.20 —   
Total20.0 80.0 1015.22 812.18 995.73 796.58 
Losses 1.5%12.18 11.94 
Output20.0 80.0 1000.00 800.00 784.64 
Losses before baking/boiling, shrinkage 0.74967%80.0 7.61 6.09 7.46 5.97 
Losses after baking/boiling, shrinkage 0.74967%80.0 7.61 6.09 7.46 5.97