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
Prunes cooked in syrup → in candy No. 200,207,211,214 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Prunes cooked in syrup in candy No. 200,207,211,214

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up75.0 351.40 263.55 0.70 2.46 56.90 199.95 
water—  31.24 —   —   —   —   —   
Granulated sugar99.8528.16 28.12 —   —   99.75 28.09 
Total291.67 0.60 2.46 56.02 228.04 
Output in finished product71.0 289.04 0.6  2.44 55.5  225.98 
Mass fraction by dry matter289.04 0.8  2.44 78.2  225.98 
To the aqueous phase65.7  
List of recipes

Prunes cooked in syrup (in candy No. 200,207,211,214) included in recipes:

№211 "Sonata"Housing
№200 "Viorica"Housing
№200 "Viorica"No. 200
№214 "Prunes in chocolate"Housing
№207 "Martisor" (Spring Festival)No. 207
№207 "Martisor" (Spring Festival)Housing
№211 "Sonata"No. 211
№214 "Prunes in chocolate"No. 214

Recipe on Prunes cooked in syrup contained in handbooks:

calculations, forms, documents: