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
All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → gelatinous mass → for iris "Creamy" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: gelatinous mass for iris "Creamy"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 770.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 309.47 241.39 0.30 0.93 42.75 132.30 
water—  216.91 —   —   —   —   —   
Gelatin86.0 143.55 123.45 0.38 0.55 —   —   
Dextrin95.0 89.33 84.86 —   —   —   —   
Glycerin [distilled glycerin] (E422)98.0 15.41 15.10 —   —   —   —   
Total464.80 0.19 1.48 17.16 132.30 
Output in finished product60.0 462.48 0.2  1.47 17.1  131.64 
Mass fraction by dry matter462.48 0.3  1.47 28.5  131.64 
To the aqueous phase29.9  
List of recipes

gelatinous mass (for iris "Creamy") included in recipes:

No. 46 Iris "Creamy" (Amateur)No. 46

Recipe on gelatinous mass contained in handbooks:

calculations, forms, documents: