KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Fruit lipstick in candy No. 31

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 662.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85594.72 593.82 —   —   99.75 593.23 
Apricot puree10.0 79.31 7.93 0.0600.0505.33 4.23 
Total601.76 0.0100.05090.17 597.46 
Output in finished product90.0 596.34 —  0.05089.4  592.08 
Mass fraction by dry matter596.34 —  0.05099.3  592.08 
To the aqueous phase89.9