KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №289 "Sunny wreath" No. 289

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 613.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85329.56 329.07 —   —   99.75 328.74 
Chocolate glaze [Skurikhin]99.1 166.81 165.31 34.47 57.50 48.15 80.32 
water—  108.26 —   —   —   —   —   
Starch syrup78.0 16.48 12.85 0.30 0.05042.75 7.05 
Alcohol—  9.88 —   —   —   —   —   
Sign up85.0 8.24 7.00 —   —   —   —   
Citric acid (E330)91.2 4.94 4.51 —   —   —   —   
Citrus essence—  0.25 —   —   —   —   —   
Total518.74 9.39 57.55 67.86 416.11 
Output in finished product80.6 494.36 8.9  54.85 64.7  396.55 
Mass fraction by dry matter494.36 11.1  54.85 80.2  396.55 
To the aqueous phase76.9