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
Cream (in candy) → in candy No. 220 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream (in candy) in candy No. 220

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 730.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85411.22 410.60 —   —   99.80 410.40 
Confectionery fat99.7 228.24 227.55 99.70 227.56 —   —   
Semi-fat-free soy flour92.0 60.92 56.04 9.60 5.85 6.67 4.06 
Dry cream96.0 38.48 36.95 42.00 16.16 —/30.20 —/11.62 
Vanillin—  0.15 —   —   —   —   —   
Total731.14 34.17 249.57 57.78 422.01 
Output in finished product98.9 722.37 33.8  246.58 57.1  416.95 
Mass fraction by dry matter722.37 34.1  246.58 57.7  416.95 
To the aqueous phase98.1  
List of recipes

Cream (in candy) (in candy No. 220) included in recipes:

№220 "Zhuravlik"Housing
№220 "Zhuravlik"No. 220

Recipe on Cream (in candy) contained in handbooks:

calculations, forms, documents: