KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Fruit mass

Fruit mass in candy No. 113
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 141.4 kg prefabricated
in kind
in solids
in kind
in solids
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2Apricot puree10.0 688.20 68.82 97.31 9.73 
Total45.1 54.9 1376.46 756.05 194.63 106.91 
Losses 0.8%6.05 0.86 
Output25.0 75.0 1000.00 750.00 106.05 
Losses before baking/boiling, shrinkage 0.39995%54.9 5.51 3.02 0.78 0.43 
Baking/boiling 26.76%366.92 51.88 
Losses after baking/boiling, shrinkage 0.39995%75.0 4.03 3.02 0.57 0.43