KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №01 iris "Sunrise" ("Sauletyakis") No. 01

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 638.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up70.0 257.74 180.42 —   —   —   —   
Starch syrup78.0 224.93 175.44 0.30 0.67 42.75 96.16 
Granulated sugar99.85219.09 218.76 —   —   99.75 218.54 
water—  44.51 —   —   —   —   —   
Margarine84.0 30.47 25.59 82.20 25.05 1.00 0.30 
Sign up98.0 9.44 9.25 14.40 1.36 2.80 0.26 
Essence coffee—  0.64 —   —   —   —   —   
Total609.47 4.24 27.08 49.35 315.26 
Output in finished product93.5 597.28 4.2  26.54 48.4  308.95 
Mass fraction by dry matter597.28 4.4  26.54 51.7  308.95 
To the aqueous phase88.1