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 → №057 "Lelde" marmalade → No. 057 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №057 "Lelde" marmalade No. 057

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 599 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85346.46 345.94 —   —   99.75 345.59 
Starch syrup78.0 119.80 93.44 0.30 0.36 42.75 51.21 
Citrus brew69.0 59.90 41.33 —   —   67.00 40.13 
water—  56.11 —   —   —   —   —   
Furcellaria Agar85.0 11.98 10.18 —   —   —   —   
Sign up40.0 8.98 3.59 —   —   —   —   
Citric acid (E330)91.2 7.07 6.45 —   —   —   —   
Yellow paint—  0.36 —   —   —   —   —   
Pineapple essence—  0.24 —   —   —   —   —   
Total500.94 0.0600.36 72.94 436.93 
Output in finished product82.0 491.18 0.1  0.35 71.5  428.42 
Mass fraction by dry matter491.18 0.1  0.35 87.2  428.42 
To the aqueous phase79.9  
List of recipes

Recipe on №057 "Lelde" marmalade contained in handbooks:

calculations, forms, documents: