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
Candy body No. 293 → Retz. No. 19 candy"Fruit flatbread." → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 19 candy"Fruit flatbread."

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 570.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up10.0 324.05 32.41 0.0600.19 5.33 17.27 
Granulated sugar99.85323.96 323.48 —   —   99.75 323.15 
Raspberry podvarka69.0 162.00 111.78 —   —   67.00 108.54 
Powdered sugar99.8528.79 28.75 —   —   99.80 28.73 
Citric acid (E330)91.2 1.93 1.76 —   —   —   —   
Sign up—  0.51 —   —   —   —   —   
Total498.17 0.0300.19 83.72 477.69 
Output in finished product85.7 489.00 —  0.19 82.2  468.90 
Mass fraction by dry matter489.00 —  0.19 95.9  468.90 
To the aqueous phase85.2  
List of recipes

Candy body No. 293 (Retz. No. 19 candy"Fruit flatbread.") included in recipes:

№293 "Chocolate set"No. 293_19 Fruit cakes

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: