KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → type of soft candy → №091 Sherbet with cinnamon → No. 091 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №091 Sherbet with cinnamon No. 091

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 184.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85107.41 107.24 —   —   99.75 107.14 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 36.70 27.16 8.57 3.15 44.56/11.39 16.35/4.18 
Starch syrup78.0 18.30 14.27 0.30 0.05042.75 7.82 
Semi-finished corn sticks92.0 18.20 16.75 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.30 6.13 82.50 6.02 —/0.80 —/0.060
Sign up100.0 1.81 1.81 —   —   —   —   
Total173.36 4.99 9.22 72.55 134.07 
Output in finished product91.0 168.17 4.8  8.94 70.4  130.06 
Mass fraction by dry matter168.17 5.3  8.94 77.3  130.06 
To the aqueous phase88.7  
List of recipes

Recipe on №091 Sherbet with cinnamon contained in handbooks:

calculations, forms, documents: