KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №106 Dragee "Black currant in chocolate" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 315.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.5 160.72 44.20 —   —   —   —   
Powdered sugar99.85116.86 116.69 —   —   99.80 116.63 
Cocoa powder [Skurikhin]95.0 38.06 36.16 15.00 5.71 2.00 0.76 
Granulated sugar99.858.97 8.95 —   —   99.75 8.95 
Starch syrup78.0 8.97 7.00 0.30 0.03042.75 3.83 
Sign up—  2.00 —   —   —   —   —   
Total212.99 1.82 5.74 41.28 130.17 
Output in finished product66.0 208.10 1.8  5.61 40.3  127.18 
Mass fraction by dry matter208.10 2.7  5.61 61.1  127.18 
To the aqueous phase54.3