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

Fruit mass in candy No. 186
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 802.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 360.80 36.08 289.40 28.94 
3Apricot puree10.0 360.80 36.08 289.40 28.94 
Total43.2 56.8 1507.47 856.85 1209.14 687.28 
Losses 0.8%6.85 5.50 
Output15.0 85.0 1000.00 850.00 681.78 
Losses before baking/boiling, shrinkage 0.39979%56.8 6.03 3.43 4.83 2.75 
Baking/boiling 33.13%497.41 398.98 
Losses after baking/boiling, shrinkage 0.39979%85.0 4.03 3.43 3.23 2.75