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
Agar syrup (candy) → in candy №111 "Bird's milk" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup (candy) in candy №111 "Bird's milk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85157.78 157.55 —   —   99.75 157.39 
Starch syrup78.0 78.89 61.53 0.30 0.24 42.75 33.73 
water—  50.33 —   —   —   —   —   
Agar (E406)85.0 2.20 1.87 —   —   —   —   
Total220.95 0.0900.24 69.55 191.12 
Output in finished product80.0 219.84 0.1  0.24 69.2  190.16 
Mass fraction by dry matter219.84 0.1  0.24 86.5  190.16 
To the aqueous phase77.6  
List of recipes

Agar syrup (candy) (in candy №111 "Bird's milk") included in recipes:

Candy body No. 111lemon case
Candy body No. 111bldg. from cranberries. plum mass
№111 "Bird's milk"No. 111 (type No. 3)
№111 "Bird's milk"No. 111 (type No. 2)
Candy body No. 111bldg. from raspberry black seafood club.
Candy body No. 111body made of chocolate mass
№111 "Bird's milk"No. 111 (type No. 1)
№111 "Bird's milk"No. 111 (type No. 4)
№111 "Bird's milk"No. 111 (type No. 5)
Candy body No. 111creamy body

Recipe on Agar syrup (candy) contained in handbooks:

calculations, forms, documents: