KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → No. 052 "Blue Lake" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 052 "Blue Lake" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 155.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85104.17 104.02 —   —   99.75 103.91 
water—  40.18 —   —   —   —   —   
Fruit and berry supply60.0 8.31 4.99 —   —   —   —   
Citrus pectin (E440)90.0 3.97 3.58 —   —   9.30 0.37 
Citric acid (E330)91.2 1.26 1.15 —   —   —   —   
Sign up—  0.062—   —   —   —   —   
Total113.74 —   —   67.02 104.28 
Output in finished product72.0 112.03 —  —   66.0  102.71 
Mass fraction by dry matter112.03 —  —   91.7  102.71 
To the aqueous phase70.2  
List of recipes

No. 052 "Blue Lake" (Housing) included in recipes:

No. 052 "Blue Lake"No. 052

Recipe on No. 052 "Blue Lake" (Housing) contained in handbooks:

calculations, forms, documents: