KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. P07 Fruit filling (from apple puree) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 546.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85450.09 449.42 —   —   99.75 448.96 
Apple puree [GOST]10.0 333.97 33.40 0.0920.31 8.62328.80 
Total482.81 0.0600.31 87.37 477.76 
Output in finished product83.0 453.84 0.1  0.29 82.1  449.09 
Mass fraction by dry matter453.84 0.1  0.29 99.0  449.09 
To the aqueous phase82.9