KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Roasted almond kernels with semifinished sugar in candy No. 293 (24), 124.159

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 819.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85551.97 551.14 —   —   99.75 550.59 
Roasted almonds with sugar97.5 275.98 269.08 —   —   —   —   
Total820.23 —   —   67.19 550.59 
Output in finished product99.1 812.03 —  —   66.5  545.09 
Mass fraction by dry matter812.03 —  —   67.1  545.09 
To the aqueous phase98.7