KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Dragee → Dragee caramel → №087 Dragee "Fruit" → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №087 Dragee "Fruit" Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 490.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85328.51 328.02 —   —   99.75 327.69 
Starch syrup78.0 164.00 127.92 0.30 0.49 42.75 70.11 
Fruit puree10.0 71.35 7.14 —   —   —   —   
Lactic acid (E270)40.0 5.74 2.30 —   —   —   —   
Essence—  1.81 —   —   —   —   —   
Total465.37 0.10 0.49 81.10 397.80 
Output in finished product93.7 459.60 0.1  0.48 80.1  392.87 
Mass fraction by dry matter459.60 0.1  0.48 85.5  392.87 
To the aqueous phase92.7  
List of recipes

№087 Dragee "Fruit" (Body recipe) included in recipes:

№087 Dragee "Fruit"Glossing recipe
№087 Dragee "Fruit"Coating recipe

Recipe on №087 Dragee "Fruit" (Body recipe) contained in handbooks:

calculations, forms, documents: