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
Citrus filling → in candy No. 209 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Citrus filling in candy No. 209

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 470.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85297.42 296.97 —   —   99.75 296.68 
Oranges taken out of syrup70.0 140.86 98.61 —   —   —   —   
water—  86.83 —   —   —   —   —   
Starch syrup78.0 37.18 29.00 0.30 0.11 42.75 15.89 
Citrus essence—  0.19 —   —   —   —   —   
Total424.58 0.0200.11 66.49 312.57 
Output in finished product89.0 418.39 —  0.11 65.5  308.01 
Mass fraction by dry matter418.39 —  0.11 73.6  308.01 
To the aqueous phase85.6  
List of recipes

Citrus filling (in candy No. 209) included in recipes:

№209 "Plum in chocolate"Housing
№209 "Plum in chocolate"No. 209

Recipe on Citrus filling contained in handbooks:

calculations, forms, documents: