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 semi-finished products → Glaze syrup → Buteykis, Kengis 1963 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Glaze syrup Buteykis, Kengis 1963

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 739.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85592.26 591.37 —   —   99.75 590.78 
Water—  221.82 —   —   —   —   —   
Total591.37 —   —   79.90 590.78 
Output in finished product75.0 554.55 —  —   74.9  554.00 
Mass fraction by dry matter554.55 —  —   99.9  554.00 
To the aqueous phase75.0  
List of recipes

Recipe on Glaze syrup contained in handbooks:

calculations, forms, documents: