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 658.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 334.60 33.46 220.43 22.04 
3Apricot puree10.0 334.60 33.46 220.43 22.04 
4Strawberry cooking69.0 65.80 45.40 43.35 29.91 
5Citric acid (E330)91.2 3.02 2.75 1.99 1.81 
6Sign up
Total42.6 57.4 1467.24 842.64 966.62 555.13 
Losses 1.5%12.64 8.33 
Output17.0 83.0 1000.00 830.00 546.80 
Losses before baking/boiling, shrinkage 0.75021%57.4 11.01 6.32 7.25 4.16 
Baking/boiling 30.81%448.62 295.55 
Losses after baking/boiling, shrinkage 0.75021%83.0 7.62 6.32 5.02 4.16