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) → jelly on pectin recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marmalade (semifinished) jelly on pectin recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 664.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85376.22 375.66 —   —   99.75 375.28 
water—  172.58 —   —   —   —   —   
Starch syrup78.0 107.37 83.75 0.30 0.32 42.75 45.90 
Citrus pectin (E440)92.0 8.24 7.58 —   —   9.30 0.77 
Sodium lactate (E325)40.0 6.32 2.53 —   —   —   —   
Total469.52 0.0500.32 63.48 421.95 
Output in finished product70.0 465.29 —  0.32 62.9  418.15 
Mass fraction by dry matter465.29 0.1  0.32 89.9  418.15 
To the aqueous phase67.7  
List of recipes

calculations, forms, documents: