KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Fruit lipstick in candy No. 226

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 536.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85444.90 444.23 —   —   99.75 443.79 
water—  110.39 —   —   —   —   —   
Starch syrup78.0 50.67 39.52 0.30 0.15 42.75 21.66 
Apple puree [GOST]10.0 48.36 4.84 0.0920.0408.6234.17 
Total488.59 0.0400.19 87.60 469.62 
Output in finished product90.0 482.49 —  0.19 86.5  463.76 
Mass fraction by dry matter482.49 —  0.19 96.1  463.76 
To the aqueous phase89.6