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
Agar syrup → Recipe No. 4 (in a marshmallow) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup Recipe No. 4 (in a marshmallow)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 131.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8574.45 74.34 —   —   99.75 74.26 
Starch syrup78.0 37.23 29.04 0.30 0.11 42.75 15.92 
water—  25.61 —   —   —   —   —   
Agar (E406)85.0 2.07 1.76 —   —   —   —   
Total105.13 0.0800.11 68.37 90.18 
Output in finished product79.0 104.20 0.1  0.11 67.8  89.38 
Mass fraction by dry matter104.20 0.1  0.11 85.8  89.38 
To the aqueous phase76.3  
List of recipes

Agar syrup (Recipe No. 4 (in a marshmallow)) included in recipes:

№124 Pastila "Raspberry"Pastila without powdered sugar
No. 127 Pastila "Blackcurrant"Ready marshmallow
No. 126 Pastila "Citrus"Pastila without powdered sugar
№123 Pastila "In chocolate"Housing
No. 126 Pastila "Citrus"Ready marshmallow
No. 127 Pastila "Blackcurrant"Pastila without powdered sugar
№122 Vanilla PastilaReady marshmallow
№122 Vanilla PastilaPastila without powdered sugar
№123 Pastila "In chocolate"Ready marshmallow
№124 Pastila "Raspberry"Ready marshmallow

Recipe on Agar syrup contained in handbooks:

calculations, forms, documents: