KondiDoc: технологические расчеты в кондитерском производстве
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Marmalade (semifinished) → jelly on agaroid → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marmalade (semifinished) jelly on agaroid

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 827.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85404.64 404.03 —   —   99.75 403.63 
Starch syrup78.0 202.32 157.81 0.30 0.61 42.75 86.49 
water—  195.16 —   —   —   —   —   
Agaroid85.0 21.41 18.19 —   —   —   —   
Sodium lactate (E325)40.0 11.90 4.76 —   —   —   —   
Total584.79 0.0700.61 59.20 490.12 
Output in finished product70.0 579.53 0.1  0.60 58.7  485.71 
Mass fraction by dry matter579.53 0.1  0.60 83.8  485.71 
To the aqueous phase66.2  
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