KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Calculation of the mass fraction of sugar and fat: Fruit filling, semifinished in car. No. 305

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 979.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85578.91 578.04 —   —   99.75 577.46 
Starch syrup78.0 289.46 225.78 0.30 0.87 42.75 123.74 
Prune puree10.0 195.84 19.58 —   —   —   —   
Apple puree [GOST]10.0 58.75 5.88 0.0920.0508.6235.07 
Filling "Spotykach"40.0 24.48 9.79 —   —   —   —   
Sign up—  6.85 —   —   —   —   —   
Citric acid (E330)91.2 0.78 0.71 —   —   —   —   
Plum essence—  0.78 —   —   —   —   —   
Paint red—  0.078—   —   —   —   —   
Total839.79 0.0900.92 72.13 706.27 
Output in finished product84.0 822.53 0.1  0.90 70.6  691.75 
Mass fraction by dry matter822.53 0.1  0.90 84.1  691.75 
To the aqueous phase81.5