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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №049 "Apricot" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 196.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	299.10	29.91	58.80	5.88
3	Apricot puree	10.0	299.10	29.91	58.80	5.88
4	Alcohol	—	10.42	—	2.05	—
5	Essence of cognac	—	0.37	—	0.073	—
	Total	39.2 60.8	1403.14	852.78	275.86	167.66
	Losses 1.5%			12.78		2.51
	Output	16.0 84.0	1000.00	840.00		165.14
	Losses before baking/boiling, shrinkage 0.74924%	60.8	10.51	6.39	2.07	1.26
	Baking/boiling 27.65%		385.02		75.70
	Losses after baking/boiling, shrinkage 0.74924%	84.0	7.61	6.39	1.50	1.26