KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №288 "Moscow" (set) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №288 "Moscow" (set) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 804.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 315.31 312.47 34.47 108.69 48.15 151.82 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 195.06 144.34 8.57 16.72 44.56/11.39 86.92/22.22 
Chocolate "Extra with milk"99.2 167.57 166.22 —   —   —   —   
Granulated sugar99.8590.79 90.65 —   —   99.75 90.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.97 35.26 82.50 34.63 —/0.80 —/0.34 
Sign up—  26.65 —   —   —   —   —   
Dried almond kernel96.0 10.77 10.34 53.70 5.78 6.00 0.65 
water—  3.52 —   —   —   —   —   
Vanillin—  0.14 —   —   —   —   —   
Total759.29 20.62 165.82 42.85 344.61 
Output in finished product90.7 729.30 19.8  159.27 41.2  331.00 
Mass fraction by dry matter729.30 21.8  159.27 45.4  331.00 
To the aqueous phase81.5  
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