KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №053 Dragee "Medoc" Coating recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 10.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.859.02 9.01 —   —   99.80 9.00 
Natural honey78.0 0.40 0.31 —   —   77.27 0.31 
Granulated sugar99.850.35 0.35 —   —   99.75 0.35 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.32 0.24 8.57 0.03044.56/11.39 0.14/0.040
Starch syrup78.0 0.16 0.12 0.30 —   42.75 0.070
Sign up—  0.041—   —   —   —   —   
Paint red—  0.002—   —   —   —   —   
Yellow paint—  0.002—   —   —   —   —   
Total10.03 0.30 0.03098.02 9.90 
Output in finished product98.5 9.95 0.3  0.03097.2  9.82 
Mass fraction by dry matter9.95 0.3  0.03098.7  9.82 
To the aqueous phase98.5