KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (03) with fruit and marmalade filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (03) with fruit and marmalade filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 331.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 198.53 197.14 35.40 70.28 42.60 84.57 
Granulated sugar99.85104.57 104.42 —   —   99.75 104.31 
Prune puree10.0 104.57 10.46 —   —   —   —   
Agar (E406)85.0 2.10 1.78 —   —   —   —   
Citric acid (E330)91.2 0.50 0.46 —   —   —   —   
Sign up—  0.084—   —   —   —   —   
Total314.25 21.18 70.28 56.91 188.88 
Output in finished product91.2 302.63 20.4  67.68 54.8  181.90 
Mass fraction by dry matter302.63 22.4  67.68 60.1  181.90 
To the aqueous phase86.1  
List of recipes

Recipe on No. 121 (03) with fruit and marmalade filling contained in handbooks:

calculations, forms, documents: