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 fruit bodies → №066 "Southern Night" → No. 066 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №066 "Southern Night" No. 066

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 920.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85508.75 507.99 —   —   99.75 507.48 
Apple puree [GOST]10.0 233.61 23.36 0.0920.21 8.62320.14 
Apricot puree10.0 233.61 23.36 0.0600.14 5.33 12.45 
Chocolate glaze [Skurikhin]99.1 232.77 230.68 34.47 80.24 48.15 112.08 
Cherry podvarka69.0 45.94 31.70 —   —   67.00 30.78 
Sign up91.2 2.10 1.92 —   —   —   —   
Cherry essence—  0.39 —   —   —   —   —   
Total819.00 8.76 80.59 74.20 682.93 
Output in finished product87.0 800.98 8.6  78.82 72.6  667.90 
Mass fraction by dry matter800.98 9.8  78.82 83.4  667.90 
To the aqueous phase84.8  
List of recipes

Recipe on №066 "Southern Night" contained in handbooks:

calculations, forms, documents: