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 → Combined body sweets (puff) → №188 "Sea buckthorn nectar" → No. 188 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №188 "Sea buckthorn nectar" No. 188

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 926.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85571.06 570.20 —   —   99.75 569.63 
Chocolate glaze [Skurikhin]99.1 262.24 259.88 34.47 90.39 48.15 126.27 
Sea buckthorn puree10.0 32.25 3.22 —   —   —   —   
water—  28.82 —   —   —   —   —   
Starch syrup78.0 25.16 19.63 0.30 0.08042.75 10.76 
Sign up—  25.07 —   —   —   —   —   
Alcohol—  15.50 —   —   —   —   —   
Sea buckthorn liqueur40.0 9.27 3.71 —   —   —   —   
Total856.65 9.76 90.47 76.26 706.66 
Output in finished product88.8 823.24 9.4  86.94 73.3  679.10 
Mass fraction by dry matter823.24 10.6  86.94 82.5  679.10 
To the aqueous phase86.8  
List of recipes

Recipe on №188 "Sea buckthorn nectar" contained in handbooks:

calculations, forms, documents: