KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №290 "Jubilee" → view No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №290 "Jubilee" view No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 381.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 148.97 110.24 8.57 12.77 44.56/11.39 66.38/16.97 
Chocolate glaze [Skurikhin]99.1 148.00 146.67 34.47 51.02 48.15 71.26 
Granulated sugar99.8584.54 84.42 —   —   99.75 84.33 
water—  34.22 —   —   —   —   —   
Cognac—  14.90 —   —   —   —   —   
Sign up98.0 12.42 12.17 14.40 1.79 2.80 0.35 
Dried almond kernel96.0 9.83 9.43 53.70 5.28 6.00 0.59 
Vanillin—  0.051—   —   —   —   —   
Total with sanitary waste362.93 18.59 70.86 61.37 233.94 
Sign up100.0 11.10 11.10 —   —   —   —   
Total without sanitary waste351.83 18.59 70.86 61.37 233.94 
Output in finished product89.1 339.73 17.9  68.42 59.3  225.89 
Mass fraction by dry matter339.73 20.1  68.42 66.5  225.89 
To the aqueous phase84.5  
List of recipes

№290 "Jubilee" (view No. 1) included in recipes:

№290 "Jubilee"No. 290 set

Recipe on №290 "Jubilee" contained in handbooks:

calculations, forms, documents: