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 306.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 334.60 33.46 102.55 10.26 
3Apricot puree10.0 334.60 33.46 102.55 10.26 
4Cherry podvarka69.0 65.80 45.40 20.17 13.92 
5Citric acid (E330)91.2 3.01 2.75 0.92 0.84 
6Sign up
Total42.6 57.4 1467.24 842.64 449.71 258.27 
Losses 1.5%12.64 3.88 
Output17.0 83.0 1000.00 830.00 254.40 
Losses before baking/boiling, shrinkage 0.75026%57.4 11.01 6.32 3.37 1.94 
Baking/boiling 30.81%448.61 137.50 
Losses after baking/boiling, shrinkage 0.75026%83.0 7.62 6.32 2.33 1.94