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Consolidated recipe: Fruit and berry mass

Fruit and berry mass in candy No. 230
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.5 kg prefabricated
in kind
in solids
in kind
in solids
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2Puree fruit and berry varietal10.0 341.70 34.17 10.76 1.08 
3Apple puree [GOST]10.0 201.00 20.10 6.33 0.63 
4Roasted kernels97.5 155.78 151.89 4.91 4.78 
5Citric acid (E330)91.2 3.42 3.12 0.11 0.10 
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Total36.6 63.4 1353.17 858.57 42.62 27.04 
Losses 1.0%8.57 0.27 
Output15.0 85.0 1000.00 850.00 26.78 
Losses before baking/boiling, shrinkage 0.49904%63.4 6.75 4.28 0.21 0.13 
Baking/boiling 25.35%341.38 10.75 
Losses after baking/boiling, shrinkage 0.49904%85.0 5.04 4.28 0.16 0.13