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 → Fruits, berries, candied fruits in chocolate → №201 "Moldavian cherry" → No. 201 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №201 "Moldavian cherry" No. 201

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 636.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85348.12 347.59 —   —   99.75 347.25 
Chocolate glaze [Skurikhin]99.1 162.73 161.26 34.47 56.09 48.15 78.35 
water—  101.63 —   —   —   —   —   
Cherries taken out of the tincture17.0 78.84 13.40 —   —   —   —   
Starch syrup78.0 43.52 33.94 0.30 0.13 42.75 18.60 
Sign up91.2 0.62 0.57 —   —   —   —   
Cherry essence—  0.26 —   —   —   —   —   
Total556.77 8.84 56.22 69.81 444.20 
Output in finished product84.2 535.61 8.5  54.08 67.2  427.32 
Mass fraction by dry matter535.61 10.1  54.08 79.8  427.32 
To the aqueous phase80.9  
List of recipes

Recipe on №201 "Moldavian cherry" contained in handbooks:

calculations, forms, documents: