KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 108 Marzipan for fruits and vegetables basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 660.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up96.0 328.72 315.57 53.70 176.52 6.00 19.72 
Granulated sugar99.85262.98 262.58 —   —   99.75 262.32 
Powdered sugar99.8565.74 65.64 —   —   99.80 65.61 
Cognac or dessert wine—  19.72 —   —   —   —   —   
water—  12.85 —   —   —   —   —   
Sign up78.0 9.86 7.69 0.30 0.03042.75 4.22 
Dye—  0.66 —   —   —   —   —   
Total651.49 26.73 176.55 53.27 351.87 
Output in finished product93.0 614.36 25.2  166.49 50.2  331.82 
Mass fraction by dry matter614.36 27.1  166.49 54.0  331.82 
To the aqueous phase87.8