KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Caramel without sprinkling in car. No. 181

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 173.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85113.04 112.87 —   —   99.75 112.76 
Starch syrup78.0 51.97 40.53 0.30 0.16 42.75 22.22 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 13.31 9.85 8.57 1.14 44.56/11.39 5.93/1.52 
Cocoa mass97.4 3.92 3.82 48.97 1.92 0.99 0.040
Vanilla essence—  0.27 —   —   —   —   —   
Total167.07 1.86 3.22 81.95 141.94 
Output in finished product95.2 164.96 1.8  3.18 80.9  140.15 
Mass fraction by dry matter164.96 1.9  3.18 85.0  140.15 
To the aqueous phase94.4