KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Unglazed sweets → Fondant candy → # 277 "Theatrical fondant" → No. 277 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 277 "Theatrical fondant" No. 277

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 736.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85396.55 395.95 —   —   99.75 395.56 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 322.74 238.83 8.57 27.66 44.56/11.39 143.81/36.76 
Starch syrup78.0 43.08 33.60 0.30 0.13 42.75 18.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.20 6.89 82.50 6.77 —/0.80 —/0.070
Vanillin—  0.13 —   —   —   —   —   
Total675.27 4.69 34.56 78.95 581.73 
Output in finished product90.0 663.12 4.6  33.94 77.5  571.26 
Mass fraction by dry matter663.12 5.1  33.94 86.1  571.26 
To the aqueous phase88.6  
List of recipes

Recipe on # 277 "Theatrical fondant" contained in handbooks:

calculations, forms, documents: