KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №064 Dragee "Ukrainian mix" Glossing recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 692.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85635.23 634.27 —   —   99.80 633.96 
Apple podvarka69.0 16.03 11.06 —   —   67.00 10.74 
Apricot cooking69.0 16.03 11.06 —   —   67.00 10.74 
Cherry podvarka69.0 16.03 11.06 —   —   67.00 10.74 
Granulated sugar99.8513.61 13.59 —   —   99.75 13.58 
Sign up78.0 11.03 8.60 0.30 0.03042.75 4.72 
water—  2.67 —   —   —   —   —   
Citric acid (E330)98.0 2.09 2.05 —   —   —   —   
Talc (E553(iii))100.0 0.84 0.84 —   —   —   —   
Vegetable oil100.0 0.14 0.14 99.90 0.14 —   —   
Sign up100.0 0.0930.093—   —   —   —   
Paint red—  0.070—   —   —   —   —   
Paraffin (E905c(i))100.0 0.0460.046—   —   —   —   
Blue paint—  0.035—   —   —   —   —   
Yellow paint—  0.035—   —   —   —   —   
Total692.80 0.0200.17 98.80 684.48 
Output in finished product98.5 682.41 —  0.17 97.3  674.21 
Mass fraction by dry matter682.41 —  0.17 98.8  674.21 
To the aqueous phase98.5