KondiDoc: технологические расчеты в кондитерском производстве
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Middle layer → in candy No. 281 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Middle layer in candy No. 281

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 641.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85389.71 389.13 —   —   99.75 388.74 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 130.82 96.81 8.57 11.21 44.56/11.39 58.29/14.90 
Roasted kernels97.5 63.76 62.16 52.00 33.16 1.00 0.64 
Starch syrup78.0 54.29 42.34 0.30 0.16 42.75 23.21 
water—  35.13 —   —   —   —   —   
Sign up98.0 4.04 3.96 14.40 0.58 2.80 0.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.01 0.85 82.50 0.83 —/0.80 —/0.010
Essence coffee—  0.48 —   —   —   —   —   
Total595.25 7.16 45.94 74.92 480.68 
Output in finished product91.8 588.99 7.1  45.46 74.1  475.62 
Mass fraction by dry matter588.99 7.7  45.46 80.8  475.62 
To the aqueous phase90.0  
List of recipes

Middle layer (in candy No. 281) included in recipes:

№281 "Golden Autumn"No. 281

Recipe on Middle layer contained in handbooks:

calculations, forms, documents: