KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Coffee extract Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 875.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up—  13576.45 —   —   —   —   —   
Natural roasted coffee96.0 437.95 420.43 14.40 63.06 2.80 12.26 
Total420.43 7.20 63.06 1.40 12.26 
Output in finished product3.0 26.28 0.4  3.94 0.1  0.77 
Mass fraction by dry matter26.28 15.0  3.94 2.9  0.77 
To the aqueous phase0.1