KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Fruit mass with nuts in candy No. 150

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 165.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85102.01 101.86 —   —   99.75 101.75 
Apricot puree10.0 81.42 8.14 0.0600.0505.33 4.34 
Roasted kernels97.5 34.19 33.34 52.00 17.78 1.00 0.34 
Apple puree [GOST]10.0 27.35 2.73 0.0920.0308.6232.36 
Citric acid (E330)91.2 0.20 0.19 —   —   —   —   
Total146.26 10.79 17.86 65.69 108.79 
Output in finished product87.6 145.07 10.7  17.71 65.2  107.90 
Mass fraction by dry matter145.07 12.2  17.71 74.4  107.90 
To the aqueous phase84.0