KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №096 Chocolate with fruit and marmalade filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 900.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 536.95 533.19 35.40 190.08 42.60 228.74 
Granulated sugar99.85295.88 295.44 —   —   99.75 295.14 
Strawberry puree10.0 118.35 11.84 —   —   —   —   
Apple puree [GOST]10.0 78.93 7.89 0.0920.0708.6236.81 
Citric acid (E330)91.2 1.36 1.24 —   —   —   —   
Sign up—  0.23 —   —   —   —   —   
Total849.60 21.13 190.15 58.96 530.69 
Output in finished product91.2 820.71 20.4  183.68 57.0  512.64 
Mass fraction by dry matter820.71 22.4  183.68 62.5  512.64 
To the aqueous phase86.6