Open Access
Table 2.
Recipes Of Pastille “Vitamin” With The Addition Of Fruit And Vegetable Paste
| Name of raw materials and semi‐finished products | Mass fraction of dry solids,% | Pastille «Vitaminka» | |
|---|---|---|---|
| Per 1 ton of finished products | |||
| in natural mass | in dry solids | ||
| White sugar | 99,85 | 686,0 | 685,0 |
| Powdered sugar | 99,85 | 4,5 | 44,9 |
| Syrup | 78,0 | 107 | 83,5 |
| Apple puree | 10,0 | 366,0 | 36,6 |
| Egg white | 12,0 | 23,3 | 2,8 |
| Agar | 85,0 | 6,0 | 5,1 |
| Lactic acid | 40,0 | 4,2 | 1,7 |
| Multicomponent paste | 33,0 | 184,8 | 54,9 |
| Together | ‐ | 148,31 | 92,03 |
| Output | 85,0 | 1000,0 | 850,0 |
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