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 fruit and berry → No. 103 Dragee "Special" → Glossing reset → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 103 Dragee "Special" Glossing reset

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 655.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85196.51 196.21 —   —   99.80 196.12 
Granulated sugar99.85183.48 183.20 —   —   99.75 183.02 
Chocolate glaze [Skurikhin]99.1 133.00 131.80 34.47 45.85 48.15 64.04 
Sabza81.0 129.02 104.51 —   —   —   —   
water—  75.29 —   —   —   —   —   
Sign up95.0 16.04 15.24 15.00 2.41 2.00 0.32 
Starch syrup78.0 14.52 11.33 0.30 0.04042.75 6.21 
Talc (E553(iii))100.0 0.79 0.79 —   —   —   —   
Dye—  0.33 —   —   —   —   —   
Vegetable oil100.0 0.13 0.13 99.90 0.13 —   —   
Sign up100.0 0.0880.088—   —   —   —   
Paraffin (E905c(i))100.0 0.0440.044—   —   —   —   
Total643.34 7.39 48.43 68.58 449.71 
Output in finished product95.0 622.92 7.2  46.89 66.4  435.44 
Mass fraction by dry matter622.92 7.5  46.89 69.9  435.44 
To the aqueous phase93.0  
List of recipes

Recipe on No. 103 Dragee "Special" contained in handbooks:

calculations, forms, documents: