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
Jelly with cherry syrup (in No. 39, 112, 113) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Jelly with cherry syrup (in No. 39, 112, 113) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 605.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up70.0 298.14 208.70 —   —   —   —   
water—  214.69 —   —   —   —   —   
Granulated sugar99.8589.44 89.31 —   —   99.75 89.22 
Agar (E406)85.0 8.94 7.60 —   —   —   —   
Total305.60 —   —   14.74 89.22 
Output in finished product50.0 302.55 —  —   14.6  88.33 
Mass fraction by dry matter302.55 —  —   29.2  88.33 
To the aqueous phase22.6  
List of recipes

Jelly with cherry syrup (in No. 39, 112, 113) (basic recipe) included in recipes:

№112 Cake "Berry"recipe number 2
№039 Cake "Cherry"recipe number 1
№112 Cake "Berry"recipe number 1
№113 Cake "Strawberry"recipe number 1
№039 Cake "Cherry"recipe number 2
№113 Cake "Strawberry"recipe number 2

Recipe on Jelly with cherry syrup (in No. 39, 112, 113) contained in handbooks:

calculations, forms, documents: