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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 590.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 322.79 319.56 56.93 183.76 3.66 11.81 
Granulated sugar99.85147.47 147.25 —   —   99.75 147.10 
Starch syrup78.0 128.36 100.12 0.30 0.39 42.75 54.87 
Milk protein93.5 18.60 17.39 —   —   —   —   
Soap root extract16.0 5.06 0.81 —   —   —   —   
Sign up—  0.18 —   —   —   —   —   
Hydrochloric acid 10% solution (E507)—  0.18 —   —   —   —   —   
Bicarbonate soda (E500(ii))100.0 0.0510.051—   —   —   —   
Total585.18 31.19 184.15 36.20 213.78 
Output in finished product97.5 575.82 30.7  181.20 35.6  210.36 
Mass fraction by dry matter575.82 31.5  181.20 36.5  210.36 
To the aqueous phase93.5