KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №040 Dragee "Cherry" Coating recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 660.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85602.09 601.18 —   —   99.80 600.89 
Cherry podvarka69.0 45.57 31.44 —   —   67.00 30.53 
Granulated sugar99.8512.43 12.41 —   —   99.75 12.40 
Starch syrup78.0 10.45 8.15 0.30 0.03042.75 4.47 
water—  2.33 —   —   —   —   —   
Sign up98.0 1.98 1.94 —   —   —   —   
Paint red—  0.13 —   —   —   —   —   
Total655.13 —   0.03098.17 648.29 
Output in finished product98.5 650.49 —  0.03097.5  643.70 
Mass fraction by dry matter650.49 —  0.03099.0  643.70 
To the aqueous phase98.5