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 → №047 "Southern nuts" → No. 047 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №047 "Southern nuts" No. 047

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 725.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85283.23 282.81 —   —   99.75 282.52 
Chocolate glaze [Skurikhin]99.1 194.07 192.32 34.47 66.90 48.15 93.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 113.99 84.36 8.57 9.77 44.56/11.39 50.79/12.98 
water—  66.47 —   —   —   —   —   
Dried almond kernel96.0 65.24 62.63 53.70 35.03 6.00 3.91 
Sign up78.0 31.66 24.69 0.30 0.09042.75 13.53 
Cocoa powder [Skurikhin]95.0 22.03 20.92 15.00 3.30 2.00 0.44 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.78 17.45 82.50 17.14 —/0.80 —/0.17 
Cognac—  2.17 —   —   —   —   —   
Liqueur "Yuzhny"40.0 2.17 0.87 —   —   —   —   
Sign up—  0.43 —   —   —   —   —   
Vanillin—  0.059—   —   —   —   —   
Total686.05 18.23 132.23 62.48 453.18 
Output in finished product91.9 666.84 17.7  128.53 60.7  440.49 
Mass fraction by dry matter666.84 19.3  128.53 66.1  440.49 
To the aqueous phase88.3  
List of recipes

Recipe on №047 "Southern nuts" contained in handbooks:

calculations, forms, documents: