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
Chocolate-nut filling in candies → in candy No. 420 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate-nut filling in candies in candy No. 420

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 510 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 194.54 192.79 34.47 67.06 48.15 93.67 
Powdered sugar99.85150.92 150.69 —   —   99.80 150.62 
Granulated sugar99.8559.46 59.37 —   —   99.75 59.31 
water—  35.74 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.32 18.74 8.57 2.17 44.56/11.39 11.28/2.88 
Sign up78.0 16.89 13.18 0.30 0.05042.75 7.22 
Cocoa-butter [cocoa butter]100.0 11.55 11.55 100.00 11.55 —   —   
Roasted cashew kernels [2]97.5 11.53 11.24 46.00 5.30 4.97 0.57 
Alcohol—  6.39 —   —   —   —   —   
Cognac—  1.28 —   —   —   —   —   
Sign up—  0.49 —   —   —   —   —   
Total457.55 16.89 86.13 63.64 324.54 
Output in finished product89.0 453.90 16.8  85.44 63.1  321.95 
Mass fraction by dry matter453.90 18.8  85.44 70.9  321.95 
To the aqueous phase85.2  
List of recipes

Chocolate-nut filling in candies (in candy No. 420) included in recipes:

№420 Cakes "Set" Kiev Chestnuts "recipe number 1

Recipe on Chocolate-nut filling in candies contained in handbooks:

calculations, forms, documents: