KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → type of soft candy → No. 024 Aly → No. 024 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 024 Aly No. 024

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 520.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85404.43 403.82 —   —   99.75 403.42 
Apricot puree10.0 214.36 21.44 0.0600.13 5.33 11.43 
Dried almond kernel96.0 36.73 35.26 53.70 19.72 6.00 2.20 
Apple puree [GOST]10.0 30.70 3.07 0.0920.0308.6232.65 
Starch syrup78.0 18.42 14.37 0.30 0.06042.75 7.87 
Sign up91.2 1.66 1.52 —   —   —   —   
Essence apricot—  1.25 —   —   —   —   —   
Total479.48 3.83 19.94 82.18 427.57 
Output in finished product88.0 457.86 3.7  19.04 78.5  408.29 
Mass fraction by dry matter457.86 4.2  19.04 89.2  408.29 
To the aqueous phase86.7  
List of recipes

Recipe on No. 024 Aly contained in handbooks:

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