KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (02) with chocolate filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (02) with chocolate filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 472.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 379.15 376.50 35.40 134.22 42.60 161.52 
Granulated sugar99.8544.97 44.90 —   —   99.75 44.86 
water—  18.51 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.53 9.27 8.57 1.07 44.56/11.39 5.58/1.43 
Puree fruit and berry varietal10.0 11.79 1.18 0.10 0.0108.00 0.94 
Sign up78.0 10.53 8.21 0.30 0.03042.75 4.50 
Roasted almond kernel97.5 6.30 6.14 55.90 3.52 2.60 0.16 
Cocoa-butter [cocoa butter]100.0 6.11 6.11 100.00 6.11 —   —   
Alcohol—  3.15 —   —   —   —   —   
Cognac—  0.62 —   —   —   —   —   
Sign up91.2 0.0800.073—   —   —   —   
Essence orange—  0.061—   —   —   —   —   
Total452.39 30.71 144.96 46.28 218.49 
Output in finished product92.3 435.65 29.6  139.60 44.6  210.41 
Mass fraction by dry matter435.65 32.0  139.60 48.3  210.41 
To the aqueous phase85.2  
List of recipes

Recipe on No. 121 (02) with chocolate filling contained in handbooks:

calculations, forms, documents: