KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Milk mixture of iris "Stepnoy" No. 49, 54. Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 535.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 208.21 154.08 8.57 17.84 44.56/11.39 92.78/23.72 
Granulated sugar99.85166.60 166.35 —   —   99.75 166.18 
Starch syrup78.0 129.01 100.63 0.30 0.39 42.75 55.15 
water—  35.99 —   —   —   —   —   
Total421.06 3.40 18.23 61.54 329.53 
Output in finished product78.0 417.69 3.4  18.08 61.0  326.89 
Mass fraction by dry matter417.69 4.3  18.08 78.3  326.89 
To the aqueous phase73.5