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

Calculation of the mass fraction of sugar and fat: №005 Fruit jelly "Michurinsky fruit and berry" No. 005

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 770 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up10.0 670.67 67.07 0.0920.62 8.62357.83 
Granulated sugar99.85516.36 515.59 —   —   99.75 515.07 
Starch syrup78.0 23.02 17.96 0.30 0.07042.75 9.84 
Blackcurrant supply60.0 11.86 7.11 —   —   —   —   
Raspberry supply60.0 11.86 7.11 —   —   —   —   
Sign up60.0 11.86 7.11 —   —   —   —   
Citric acid (E330)91.2 1.69 1.54 —   —   —   —   
Dye—  0.46 —   —   —   —   —   
Essential lemon and orange oils—  0.23 —   —   —   —   —   
Vanilla essence—  0.038—   —   —   —   —   
Sign up—  0.023—   —   —   —   —   
Total623.50 0.0900.69 75.68 582.74 
Output in finished product79.0 608.30 0.1  0.67 73.8  568.53 
Mass fraction by dry matter608.30 0.1  0.67 93.5  568.53 
To the aqueous phase77.9