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 → Unglazed sweets → Fondant candy → # 275 "Candied Fudge Cream" → pink variety → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 275 "Candied Fudge Cream" pink variety

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 up74.0 154.66 114.44 8.57 13.25 44.56/11.39 68.92/17.62 
Granulated sugar99.85125.22 125.03 —   —   99.75 124.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.70 46.79 82.50 45.95 —/0.80 —/0.45 
Starch syrup78.0 12.08 9.42 0.30 0.04042.75 5.16 
Candied fruit70.0 7.60 5.32 —   —   64.00 4.86 
Sign up—  0.99 —   —   —   —   —   
Cognac—  0.49 —   —   —   —   —   
Paint red—  0.10 —   —   —   —   —   
Vanillin—  0.080—   —   —   —   —   
Essence orange—  0.064—   —   —   —   —   
Total301.01 18.35 59.24 66.79 215.60 
Output in finished product89.8 289.87 17.7  57.05 64.3  207.62 
Mass fraction by dry matter289.87 19.7  57.05 71.6  207.62 
To the aqueous phase86.3  
List of recipes

# 275 "Candied Fudge Cream" (pink variety) included in recipes:

# 275 "Candied Fudge Cream"No. 275 set

Recipe on # 275 "Candied Fudge Cream" contained in handbooks:

calculations, forms, documents: