KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → type of soft candy → №075 Sherbet "Dneprovsky" → No. 075 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №075 Sherbet "Dneprovsky" No. 075

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 492.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85181.47 181.20 —   —   99.80 181.11 
Confectionery fat99.7 147.93 147.48 99.70 147.49 —   —   
Unfat fried soy flour94.0 91.48 85.99 —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 86.55 83.09 25.00 21.64 —/39.30 —/34.01 
Salt96.5 0.44 0.43 —   —   —   —   
Sign up—  0.10 —   —   —   —   —   
Total498.19 34.33 169.13 41.25 203.22 
Output in finished product99.0 487.67 33.6  165.56 40.4  198.93 
Mass fraction by dry matter487.67 33.9  165.56 40.8  198.93 
To the aqueous phase97.6  
List of recipes

Recipe on №075 Sherbet "Dneprovsky" contained in handbooks:

calculations, forms, documents: