KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → gelatinous mass → for iris "Coffee", "Mint", "Pioneer", "Fruit and berry" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: gelatinous mass for iris "Coffee", "Mint", "Pioneer", "Fruit and berry"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 495.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 198.93 155.16 0.30 0.60 42.75 85.04 
water—  139.41 —   —   —   —   —   
Gelatin86.0 92.25 79.33 0.38 0.35 —   —   
Dextrin95.0 57.40 54.53 —   —   —   —   
Glycerin [distilled glycerin] (E422)98.0 9.90 9.70 —   —   —   —   
Total298.73 0.19 0.95 17.17 85.04 
Output in finished product60.0 297.24 0.2  0.95 17.1  84.62 
Mass fraction by dry matter297.24 0.3  0.95 28.5  84.62 
To the aqueous phase29.9  
List of recipes

gelatinous mass (for iris "Coffee", "Mint", "Pioneer", "Fruit and berry") included in recipes:

№53 Iris "Fruit and berry" (Amateur)No. 53
No. 18 Iris "Coffee" (Amateur)No. 18
№29 iris "Mint" (Amateur)No. 29
No. 37 iris "Pioneer" (Amateur)No. 37

Recipe on gelatinous mass contained in handbooks:

calculations, forms, documents: