KondiDoc: технологические расчеты в кондитерском производстве
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Jelly mass → in candy No. 55 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Jelly mass in candy No. 55

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 957 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85565.08 564.23 —   —   99.75 563.67 
Starch syrup78.0 211.79 165.20 0.30 0.64 42.75 90.54 
water—  160.73 —   —   —   —   —   
Agaroid85.0 27.12 23.05 —   —   —   —   
Total752.48 0.0700.64 68.36 654.21 
Output in finished product78.0 746.46 0.1  0.63 67.8  648.98 
Mass fraction by dry matter746.46 0.1  0.63 86.9  648.98 
To the aqueous phase75.5  
List of recipes

Jelly mass (in candy No. 55) included in recipes:

No. 055 "Zhiguli"Housing
No. 055 "Zhiguli"No. 055

Recipe on Jelly mass contained in handbooks:

calculations, forms, documents: