KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → like caramel → No. 006 Jellied almonds → No. 006 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 006 Jellied almonds No. 006

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 626.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85422.84 422.21 —   —   99.75 421.78 
Whole milk12.0 294.78 35.37 3.50 10.32 4.70 13.85 
Dried almond kernel96.0 77.60 74.49 53.70 41.67 6.00 4.66 
Starch syrup78.0 69.07 53.88 0.30 0.21 42.75 29.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.47 26.43 82.50 25.96 —/0.80 —/0.25 
Sign up—  0.13 —   —   —   —   —   
Total612.38 12.47 78.16 74.98 469.98 
Output in finished product93.1 583.55 11.9  74.48 71.5  447.85 
Mass fraction by dry matter583.55 12.8  74.48 76.7  447.85 
To the aqueous phase91.2  
List of recipes

Recipe on No. 006 Jellied almonds contained in handbooks:

calculations, forms, documents: