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

Jelly mass in candy No. 55
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 918.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 221.31 172.62 203.27 158.55 
3water—  167.95 —   154.26 —   
4Agaroid85.0 28.34 24.09 26.03 22.13 
Total22.0 78.0 1008.07 786.30 925.91 722.21 
Losses 0.8%6.30 5.78 
Output22.0 78.0 1000.00 780.00 716.43 
Losses before baking/boiling, shrinkage 0.4003%78.0 4.04 3.15 3.71 2.89 
Losses after baking/boiling, shrinkage 0.4003%78.0 4.04 3.15 3.71 2.89