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
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №011 "Meeting" → No. 011 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №011 "Meeting" No. 011

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 812.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 271.88 201.19 8.57 23.30 44.56/11.39 121.15/30.97 
Chocolate glaze [Skurikhin]99.1 246.18 243.97 34.47 84.86 48.15 118.54 
Granulated sugar99.85220.14 219.81 —   —   99.75 219.59 
Fruit cooking69.0 52.01 35.89 —   —   67.00 34.85 
Berry tincture in alcohol—  51.99 —   —   —   —   —   
Sign up84.0 49.55 41.63 82.50 40.88 —/0.80 —/0.40 
Starch syrup78.0 21.24 16.57 0.30 0.06042.75 9.08 
Citric acid (E330)91.2 1.27 1.16 —   —   —   —   
Fruit essence—  0.57 —   —   —   —   —   
Vanillin—  0.14 —   —   —   —   —   
Total760.21 18.35 149.10 64.45 523.60 
Output in finished product91.3 741.97 17.9  145.52 62.9  511.04 
Mass fraction by dry matter741.97 19.6  145.52 68.9  511.04 
To the aqueous phase87.9  
List of recipes

Recipe on №011 "Meeting" contained in handbooks:

calculations, forms, documents: