KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Products for diabetics → №01 Candy "Globus" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №01 Candy "Globus" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 608.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.0 331.28 324.66 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 135.50 134.28 34.47 46.71 48.15 65.24 
Sorbitol (E420(i))95.0 113.92 108.22 —   —   —   —   
Strawberry puree10.0 67.50 6.75 —   —   —   —   
Citric acid (E330)91.2 0.72 0.66 —   —   —   —   
Total574.56 7.67 46.71 10.71 65.24 
Output in finished product92.0 560.20 7.5  45.54 10.4  63.61 
Mass fraction by dry matter560.20 8.1  45.54 11.4  63.61 
To the aqueous phase56.7  
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