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 → molded on furcellaria agar → №053 "Pomegranate" marmalade → No. 053 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №053 "Pomegranate" marmalade No. 053

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 413.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85206.27 205.96 —   —   99.75 205.75 
Pomegranate cooking69.0 96.94 66.89 —   —   67.00 64.95 
Starch syrup78.0 84.95 66.26 0.30 0.25 42.75 36.32 
water—  25.91 —   —   —   —   —   
Furcellaria Agar85.0 3.93 3.34 —   —   —   —   
Sign up91.2 3.35 3.05 —   —   —   —   
Total345.50 0.0600.25 74.30 307.02 
Output in finished product82.0 338.82 0.1  0.25 72.9  301.08 
Mass fraction by dry matter338.82 0.1  0.25 88.9  301.08 
To the aqueous phase80.2  
List of recipes

Recipe on №053 "Pomegranate" marmalade contained in handbooks:

calculations, forms, documents: