KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Milk mixture of iris "Cipollino" No. 56 Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 381.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 122.49 90.64 8.57 10.50 44.56/11.39 54.58/13.95 
Granulated sugar99.85120.03 119.85 —   —   99.75 119.73 
Starch syrup78.0 114.31 89.17 0.30 0.34 42.75 48.87 
water—  27.34 —   —   —   —   —   
Total299.66 2.84 10.84 60.94 232.25 
Output in finished product78.0 297.26 2.8  10.75 60.5  230.39 
Mass fraction by dry matter297.26 3.6  10.75 77.5  230.39 
To the aqueous phase73.3