KondiDoc: технологические расчеты в кондитерском производстве
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Sugar syrup (in candy) → in candy No. 226 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sugar syrup (in candy) in candy No. 226

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 38 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8530.60 30.55 —   —   99.75 30.52 
water—  7.59 —   —   —   —   —   
Total30.55 —   —   80.32 30.52 
Output in finished product80.0 30.40 —  —   79.9  30.37 
Mass fraction by dry matter30.40 —  —   99.9  30.37 
To the aqueous phase80.0  
List of recipes

Sugar syrup (in candy) (in candy No. 226) included in recipes:

Fruit lipstickin candy No. 226
No. 226 "Lemon"No. 226
No. 226 "Lemon"Housing

Recipe on Sugar syrup (in candy) contained in handbooks:

calculations, forms, documents: