KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №096 "Space" → No. 096 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №096 "Space" No. 096

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 322.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.2 142.53 141.39 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 115.15 114.11 34.47 39.69 48.15 55.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.35 17.28 8.57 2.00 44.56/11.39 10.40/2.66 
Starch syrup78.0 19.09 14.89 0.30 0.06042.75 8.16 
Granulated sugar99.8519.09 19.06 —   —   99.75 19.04 
Sign up—  9.56 —   —   —   —   —   
water—  9.22 —   —   —   —   —   
Cognac—  5.34 —   —   —   —   —   
Total306.73 12.93 41.75 29.36 94.77 
Output in finished product91.9 296.60 12.5  40.37 28.4  91.64 
Mass fraction by dry matter296.60 13.6  40.37 30.9  91.64 
To the aqueous phase77.8  
List of recipes

Recipe on №096 "Space" contained in handbooks:

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