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 citrus pectin → №078 "Cherry" marmalade → No. 078 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №078 "Cherry" marmalade No. 078

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 726.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85399.01 398.41 —   —   99.75 398.01 
Cherry supply70.0 154.52 108.16 —   —   —   —   
Starch syrup78.0 109.02 85.04 0.30 0.33 42.75 46.61 
water—  57.41 —   —   —   —   —   
Citrus pectin (E440)92.0 8.58 7.89 —   —   9.30 0.80 
Sign up40.0 6.40 2.56 —   —   —   —   
Citric acid (E330)91.2 6.32 5.77 —   —   —   —   
Total607.83 0.0500.33 61.29 445.42 
Output in finished product82.0 595.98 —  0.32 60.1  436.74 
Mass fraction by dry matter595.98 0.1  0.32 73.3  436.74 
To the aqueous phase77.0  
List of recipes

Recipe on №078 "Cherry" marmalade contained in handbooks:

calculations, forms, documents: