KondiDoc: технологические расчеты в кондитерском производстве
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Agar syrup (candy) → in candy No. 106,109,113,114 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup (candy) in candy No. 106,109,113,114

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 955.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85565.21 564.36 —   —   99.75 563.80 
Starch syrup78.0 282.61 220.43 0.30 0.85 42.75 120.82 
water—  143.30 —   —   —   —   —   
Agar (E406)85.0 14.13 12.01 —   —   —   —   
Total796.80 0.0900.85 71.67 684.62 
Output in finished product83.0 792.82 0.1  0.85 71.3  681.20 
Mass fraction by dry matter792.82 0.1  0.85 85.9  681.20 
To the aqueous phase80.7  
List of recipes

Agar syrup (candy) (in candy No. 106,109,113,114) included in recipes:

Candy body No. 114building "Souffle Coffee"
Weight knocked downin candy No. 113
Candy body No. 114building "Souffle blackcurrant-e"
№109 "Red viburnum"No. 109
№109 "Red viburnum"Housing
Candy body No. 114building "Souffle Pineapple"
Candy body No. 114building "Orange Souffle"
№106 "Spring"No. 106
№113 "Stratosphere"No. 113
№114 "Souffle"No. 114
№106 "Spring"Housing
№113 "Stratosphere"Housing

Recipe on Agar syrup (candy) contained in handbooks:

calculations, forms, documents: