KondiDoc: технологические расчеты в кондитерском производстве
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Cherry plum (boiled) → in candy No. 263 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cherry plum (boiled) in candy No. 263

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 483.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 565.90 390.47 —   —   67.00 379.15 
Total390.47 —   —   78.39 379.15 
Output in finished product80.0 386.96 —  —   77.7  375.74 
Mass fraction by dry matter386.96 —  —   97.1  375.74 
To the aqueous phase79.5  
List of recipes

Cherry plum (boiled) (in candy No. 263) included in recipes:

№263 "Cherry plum flavor"No. 263

Recipe on Cherry plum (boiled) contained in handbooks:

calculations, forms, documents: