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 agaroid → №064 Marmalade "Jelly bars in chocolate" → Ready marmalade → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №064 Marmalade "Jelly bars in chocolate" Ready marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 657.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85260.29 259.90 —   —   99.75 259.64 
Chocolate glaze [Skurikhin]99.1 201.33 199.52 34.47 69.40 48.15 96.94 
Starch syrup78.0 130.04 101.43 0.30 0.39 42.75 55.59 
water—  58.69 —   —   —   —   —   
Agaroid85.0 15.68 13.32 —   —   —   —   
Sign up40.0 8.53 3.41 —   —   —   —   
Citric acid (E330)91.2 5.89 5.37 —   —   —   —   
Lemon essence—  0.18 —   —   —   —   —   
Total582.96 10.62 69.79 62.73 412.17 
Output in finished product85.7 563.13 10.3  67.42 60.6  398.15 
Mass fraction by dry matter563.13 12.0  67.42 70.7  398.15 
To the aqueous phase80.9  
List of recipes

Recipe on №064 Marmalade "Jelly bars in chocolate" contained in handbooks:

calculations, forms, documents: