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 → Whipped candies → №113 "Stratosphere" → No. 113 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №113 "Stratosphere" No. 113

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 382.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85151.49 151.26 —   —   99.75 151.11 
Chocolate glaze [Skurikhin]99.1 136.39 135.16 34.47 47.01 48.15 65.67 
Apricot puree10.0 61.65 6.17 0.0600.0405.33 3.29 
Starch syrup78.0 44.92 35.04 0.30 0.13 42.75 19.20 
water—  22.78 —   —   —   —   —   
Sign up12.0 8.46 1.01 —   —   0.9450.080
Roasted almond kernel97.5 6.76 6.59 55.90 3.78 2.60 0.18 
Powdered sugar99.853.70 3.70 —   —   99.80 3.69 
Agar (E406)85.0 2.25 1.91 —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Total340.84 13.33 50.96 63.62 243.22 
Output in finished product86.0 328.91 12.9  49.18 61.4  234.71 
Mass fraction by dry matter328.91 15.0  49.18 71.4  234.71 
To the aqueous phase81.5  
List of recipes

Recipe on №113 "Stratosphere" contained in handbooks:

calculations, forms, documents: