KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №100 Marmalade "Orange and Lemon Slices", "Lemon Slices" Mass for the whipped layer is short.

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 767.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85398.32 397.72 —   —   99.75 397.32 
Starch syrup78.0 199.12 155.31 0.30 0.60 42.75 85.12 
water—  115.19 —   —   —   —   —   
Raw egg white12.0 56.13 6.74 —   —   0.9450.53 
Agar (E406)85.0 11.86 10.08 —   —   —   —   
Total569.85 0.0800.60 62.89 482.97 
Output in finished product73.0 560.57 0.1  0.59 61.9  475.10 
Mass fraction by dry matter560.57 0.1  0.59 84.8  475.10 
To the aqueous phase69.6