KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Gloss Recipe No. 6 (in dragee No. 18)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 638.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up100.0 215.11 215.11 99.90 214.89 —   —   
Paraffin (E905c(i))100.0 106.40 106.40 —   —   —   —   
Wax (E901)100.0 106.40 106.40 —   —   —   —   
Granulated sugar99.8597.25 97.10 —   —   99.75 97.01 
Starch syrup78.0 97.25 75.85 0.30 0.29 42.75 41.57 
Sign up—  21.70 —   —   —   —   —   
Total600.88 33.71 215.18 21.71 138.58 
Output in finished product94.0 600.00 33.7  214.86 21.7  138.38 
Mass fraction by dry matter600.00 35.8  214.86 23.1  138.38 
To the aqueous phase78.3