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 481.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 341.92 333.37 164.53 160.42 
3Apple puree [GOST]10.0 273.50 27.35 131.61 13.16 
4Apricot puree10.0 136.70 13.67 65.78 6.58 
5Citric acid (E330)91.2 2.81 2.56 1.35 1.23 
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Total29.1 70.9 1302.58 923.08 626.80 444.19 
Losses 2.5%23.08 11.11 
Output10.0 90.0 1000.00 900.00 433.08 
Losses before baking/boiling, shrinkage 1.25039%70.9 16.29 11.54 7.84 5.55 
Baking/boiling 21.26%273.47 131.59 
Losses after baking/boiling, shrinkage 1.25039%90.0 12.82 11.54 6.17 5.55