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. 129

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 346.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 223.46 165.36 8.57 19.15 44.56/11.39 99.57/25.45 
Granulated sugar99.85134.10 133.90 —   —   99.75 133.76 
Total299.27 5.52 19.15 72.05 249.87 
Output in finished product85.0 294.78 5.4  18.86 71.0  246.12 
Mass fraction by dry matter294.78 6.4  18.86 83.5  246.12 
To the aqueous phase82.6