KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №16 iris "Bonfire" milk mixture

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 155.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8559.89 59.80 —   —   99.75 59.74 
Starch syrup78.0 43.91 34.25 0.30 0.13 42.75 18.77 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 37.92 28.06 8.57 3.25 44.56/11.39 16.90/4.32 
water—  14.83 —   —   —   —   —   
Total122.11 2.18 3.38 63.25 98.22 
Output in finished product78.0 121.13 2.2  3.35 62.7  97.43 
Mass fraction by dry matter121.13 2.8  3.35 80.4  97.43 
To the aqueous phase74.0