KondiDoc: технологические расчеты в кондитерском производстве
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Agar syrup → Recipe No. 2 (Kolomna) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup Recipe No. 2 (Kolomna)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 437.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85281.90 281.48 —   —   99.75 281.20 
Starch syrup78.0 112.73 87.93 0.30 0.34 42.75 48.19 
water—  60.77 —   —   —   —   —   
Agar (E406)85.0 7.00 5.95 —   —   —   —   
Total375.36 0.0800.34 75.27 329.39 
Output in finished product85.0 371.96 0.1  0.34 74.6  326.41 
Mass fraction by dry matter371.96 0.1  0.34 87.8  326.41 
To the aqueous phase83.3  
List of recipes

Agar syrup (Recipe No. 2 (Kolomna)) included in recipes:

Turkish delightRecipe No. 1
Cake Blizzard [Kolomna]Recipe No. 1
Cake The Queen of Spades [Kolomna]Recipe No. 1

calculations, forms, documents: