KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №08 Halva "Podmoskovnaya" No. 08

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 365.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 198.82 196.83 56.93 113.19 3.66 7.28 
Starch syrup78.0 116.16 90.60 0.30 0.35 42.75 49.66 
Granulated sugar99.8561.59 61.50 —   —   99.75 61.44 
Milk protein93.5 11.50 10.75 —   —   —   —   
Soap root extract16.0 3.14 0.50 —   —   —   —   
Sign up—  0.11 —   —   —   —   —   
Total360.19 31.10 113.54 32.42 118.38 
Output in finished product97.1 354.43 30.6  111.72 31.9  116.49 
Mass fraction by dry matter354.43 31.5  111.72 32.9  116.49 
To the aqueous phase91.6