KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Glaze syrup → for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Glaze syrup for catering establishments (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 765.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85577.88 577.01 —   —   99.75 576.44 
Water—  229.62 —   —   —   —   —   
Lemon essence—  0.77 —   —   —   —   —   
Total577.01 —   —   75.31 576.44 
Output in finished product75.0 574.05 —  —   74.9  573.48 
Mass fraction by dry matter574.05 —  —   99.9  573.48 
To the aqueous phase75.0  
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