KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №32 iris "Night" No. 32

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 181.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 83.25 61.60 8.57 7.13 44.56/11.39 37.10/9.48 
Starch syrup78.0 48.00 37.44 0.30 0.14 42.75 20.52 
Granulated sugar99.8546.62 46.55 —   —   99.75 46.50 
Margarine84.0 15.32 12.87 82.20 12.59 1.00 0.15 
Cocoa powder [Skurikhin]95.0 15.29 14.53 15.00 2.29 2.00 0.31 
Sign up—  8.79 —   —   —   —   —   
Essence of rum—  0.18 —   —   —   —   —   
Total172.99 12.20 22.15 61.01 110.74 
Output in finished product93.5 169.70 12.0  21.73 59.9  108.63 
Mass fraction by dry matter169.70 12.8  21.73 64.0  108.63 
To the aqueous phase90.2