KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Fruit mass

Fruit mass in candy No. 60
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 458.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 304.00 30.40 139.29 13.93 
3Plum puree10.0 304.00 30.40 139.29 13.93 
4Plum juice70.0 243.61 170.53 111.62 78.14 
Total41.8 58.2 1484.99 863.76 680.42 395.77 
Losses 0.9%7.76 3.55 
Output14.4 85.6 1000.00 856.00 392.22 
Losses before baking/boiling, shrinkage 0.44902%58.2 6.67 3.88 3.06 1.78 
Baking/boiling 32.05%473.79 217.09 
Losses after baking/boiling, shrinkage 0.44902%85.6 4.53 3.88 2.08 1.78