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 → Eastern sweets → type of soft candy → No. 071 Sherbet "Bukovinsky" → No. 071 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 071 Sherbet "Bukovinsky" No. 071

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 610.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85343.67 343.15 —   —   99.80 342.98 
Roasted cashew kernels [2]97.5 159.72 155.73 46.00 73.47 4.97 7.94 
Confectionery fat99.7 83.22 82.97 99.70 82.97 —   —   
Cocoa powder [Skurikhin]95.0 42.22 40.11 15.00 6.33 2.00 0.84 
Vanillin—  0.12 —   —   —   —   —   
Total621.96 26.68 162.77 57.66 351.76 
Output in finished product98.9 603.39 25.9  157.91 55.9  341.26 
Mass fraction by dry matter603.39 26.2  157.91 56.6  341.26 
To the aqueous phase98.1  
List of recipes

Recipe on No. 071 Sherbet "Bukovinsky" contained in handbooks:

calculations, forms, documents: