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 281.4 kg phases
in kind
in solids
in kind
in solids
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2Apple puree [GOST]10.0 305.00 30.50 85.83 8.58 
3Blackcurrant puree10.0 293.20 29.32 82.51 8.25 
Total38.8 61.2 1392.36 852.79 391.81 239.97 
Losses 1.5%12.79 3.60 
Output16.0 84.0 1000.00 840.00 236.38 
Losses before baking/boiling, shrinkage 0.74982%61.2 10.44 6.39 2.94 1.80 
Baking/boiling 27.09%374.31 105.33 
Losses after baking/boiling, shrinkage 0.74982%84.0 7.61 6.39 2.14 1.80