KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 112 Marmalade "Children's" No. 112

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 240.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85172.29 172.03 —   —   99.75 171.86 
Starch syrup78.0 35.63 27.79 0.30 0.11 42.75 15.23 
water—  29.15 —   —   —   —   —   
Citrus pectin (E440)92.0 4.22 3.88 —   —   9.30 0.39 
Sodium lactate (E325)40.0 2.41 0.96 —   —   —   —   
Sign up91.2 2.26 2.07 —   —   —   —   
Vitamin C (E300)98.0 0.25 0.24 —   —   —   —   
Essence orange—  0.10 —   —   —   —   —   
Lemon essence—  0.10 —   —   —   —   —   
Total206.97 0.0500.11 77.82 187.48 
Output in finished product84.0 202.36 —  0.11 76.1  183.30 
Mass fraction by dry matter202.36 0.1  0.11 90.6  183.30 
To the aqueous phase82.6