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
All groups → All semi-finished products → Glaze syrup → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Glaze syrup Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 295.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85234.67 234.32 —   —   99.75 234.08 
water—  65.03 —   —   —   —   —   
Flavoring—  0.71 —   —   —   —   —   
Total234.32 —   —   79.11 234.08 
Output in finished product78.0 230.80 —  —   77.9  230.56 
Mass fraction by dry matter230.80 —  —   99.9  230.56 
To the aqueous phase78.0  
List of recipes

Glaze syrup (Recipe No. 2) included in recipes:

Gingerbread "Osco"finished product, recipe No. 1

calculations, forms, documents: