KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Fruit layer

Fruit layer in candy No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 239.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 290.00 29.00 69.57 6.96 
3Plum puree10.0 222.30 22.23 53.33 5.33 
4Strawberry puree10.0 155.90 15.59 37.40 3.74 
5Starch syrup78.0 38.67 30.16 9.28 7.24 
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Total41.9 58.1 1457.84 846.77 349.74 203.14 
Losses 0.8%6.77 1.62 
Output16.0 84.0 1000.00 840.00 201.52 
Losses before baking/boiling, shrinkage 0.3995%58.1 5.82 3.38 1.40 0.81 
Baking/boiling 30.85%447.99 107.47 
Losses after baking/boiling, shrinkage 0.3995%84.0 4.03 3.38 0.97 0.81