KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Products for diabetics → №03 Candy "Penguins" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №03 Candy "Penguins" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 196.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.0 107.82 105.66 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 43.70 43.31 34.47 15.06 48.15 21.04 
Sorbitol (E420(i))95.0 37.07 35.22 —   —   —   —   
water—  19.27 —   —   —   —   —   
Citric acid (E330)91.2 0.73 0.66 —   —   —   —   
Sign up—  0.31 —   —   —   —   —   
Total184.85 7.65 15.06 10.69 21.04 
Output in finished product92.0 181.15 7.5  14.76 10.5  20.62 
Mass fraction by dry matter181.15 8.1  14.76 11.4  20.62 
To the aqueous phase56.7  
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