KondiDoc: технологические расчеты в кондитерском производстве
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Agar syrup (candy) → in candy No. 71 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup (candy) in candy No. 71

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 323.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85229.46 229.11 —   —   99.75 228.89 
water—  58.98 —   —   —   —   —   
Starch syrup78.0 49.64 38.72 0.30 0.15 42.75 21.22 
Agar (E406)85.0 2.48 2.11 —   —   —   —   
Total269.94 0.0500.15 77.29 250.11 
Output in finished product83.0 268.59 —  0.15 76.9  248.86 
Mass fraction by dry matter268.59 0.1  0.15 92.7  248.86 
To the aqueous phase81.9  
List of recipes

Agar syrup (candy) (in candy No. 71) included in recipes:

№071 "Leningradskie"Housing
№071 "Leningradskie"No. 071

Recipe on Agar syrup (candy) contained in handbooks:

calculations, forms, documents: