KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 113 Milk chocolate with fruit and marmalade filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 832.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.8 496.69 490.73 34.66 172.15 47.45 235.68 
Granulated sugar99.85273.49 273.08 —   —   99.75 272.81 
Strawberry puree10.0 109.36 10.94 —   —   —   —   
Apple puree [GOST]10.0 72.92 7.29 0.0920.0708.6236.29 
Citric acid (E330)91.2 1.26 1.15 —   —   —   —   
Sign up—  0.21 —   —   —   —   —   
Total783.19 20.69 172.22 61.85 514.78 
Output in finished product90.9 756.56 20.0  166.36 59.7  497.28 
Mass fraction by dry matter756.56 22.0  166.36 65.7  497.28 
To the aqueous phase86.8