KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №059 Dragee "Mint" Coating recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 932.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85839.43 838.17 —   —   99.80 837.75 
Granulated sugar99.8550.33 50.25 —   —   99.75 50.20 
Starch syrup78.0 47.53 37.07 0.30 0.14 42.75 20.32 
water—  10.60 —   —   —   —   —   
Essence—  2.15 —   —   —   —   —   
Sign up—  0.47 —   —   —   —   —   
Menthol—  0.19 —   —   —   —   —   
Total925.49 0.0200.14 97.37 908.27 
Output in finished product98.5 918.81 —  0.14 96.7  901.71 
Mass fraction by dry matter918.81 —  0.14 98.1  901.71 
To the aqueous phase98.5