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
Marmalade (semifinished) → fruit and berry → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marmalade (semifinished) fruit and berry

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 474.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85216.21 215.89 —   —   99.75 215.67 
Apple puree [GOST]10.0 159.22 15.92 0.0920.15 8.62313.73 
Puree fruit and berry varietal10.0 55.78 5.58 0.10 0.0608.00 4.46 
water—  42.96 —   —   —   —   —   
Sodium lactate (E325)40.0 3.01 1.20 —   —   —   —   
Total238.59 0.0400.21 49.25 233.86 
Output in finished product50.0 237.40 —  0.21 49.0  232.69 
Mass fraction by dry matter237.40 0.1  0.21 98.0  232.69 
To the aqueous phase49.5  
List of recipes

calculations, forms, documents: