KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Boiled milk with sugar in candy No. 115

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 915 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85421.82 421.18 —   —   99.75 420.77 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 421.79 312.12 8.57 36.15 44.56/11.39 187.95/48.04 
Starch syrup78.0 60.25 47.00 0.30 0.18 42.75 25.76 
water—  25.08 —   —   —   —   —   
Total780.30 3.97 36.33 72.76 665.71 
Output in finished product84.0 768.60 3.9  35.79 71.7  655.73 
Mass fraction by dry matter768.60 4.7  35.79 85.3  655.73 
To the aqueous phase81.7