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 → Marmalade → Jelly marmalade → shaped on agar → №047 Fruit jelly "Strawberry" → Ready marmalade → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №047 Fruit jelly "Strawberry" Ready marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 762.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85385.81 385.24 —   —   99.75 384.85 
Starch syrup78.0 174.62 136.20 0.30 0.52 42.75 74.65 
Strawberry supply70.0 104.70 73.29 —   —   —   —   
water—  102.89 —   —   —   —   —   
Agar (E406)85.0 7.48 6.35 —   —   —   —   
Sign up91.2 2.46 2.25 —   —   —   —   
Total603.33 0.0700.52 60.28 459.50 
Output in finished product77.6 591.26 0.1  0.51 59.1  450.31 
Mass fraction by dry matter591.26 0.1  0.51 76.2  450.31 
To the aqueous phase72.5  
List of recipes

Recipe on №047 Fruit jelly "Strawberry" contained in handbooks:

calculations, forms, documents: