KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 22 iris "Lemon" prescription mix

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 350.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85172.54 172.28 —   —   99.75 172.11 
Starch syrup78.0 86.24 67.27 0.30 0.26 42.75 36.87 
water—  52.03 —   —   —   —   —   
Semi-fat-free soy flour92.0 24.70 22.73 9.60 2.37 6.67 1.65 
Apple podvarka69.0 13.58 9.37 —   —   67.00 9.10 
Sign up92.0 4.64 4.27 —   —   —   —   
Total275.91 0.75 2.63 62.62 219.73 
Output in finished product78.0 273.70 0.7  2.61 62.1  217.97 
Mass fraction by dry matter273.70 1.0  2.61 79.6  217.97 
To the aqueous phase73.8