KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → type of soft candy → №084 Sherbet "Delicate" → No. 084 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №084 Sherbet "Delicate" No. 084

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 552.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85341.67 341.16 —   —   99.75 340.82 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 166.77 123.41 8.57 14.29 44.56/11.39 74.31/19.00 
Starch syrup78.0 55.54 43.32 0.30 0.17 42.75 23.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.21 18.66 82.50 18.32 —/0.80 —/0.18 
Vanilla essence—  1.05 —   —   —   —   —   
Total526.55 5.93 32.78 81.68 451.34 
Output in finished product91.0 502.87 5.7  31.31 78.0  431.04 
Mass fraction by dry matter502.87 6.2  31.31 85.7  431.04 
To the aqueous phase89.7  
List of recipes

Recipe on №084 Sherbet "Delicate" contained in handbooks:

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