KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Assorted sweets → No. 121 (04) with fondant-chocolate filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (04) with fondant-chocolate filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 36.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8525.72 25.68 —   —   99.75 25.66 
Starch syrup78.0 6.43 5.02 0.30 0.02042.75 2.75 
water—  2.03 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.67 1.59 15.00 0.25 2.00 0.030
Cognac—  1.67 —   —   —   —   —   
Sign up—  0.003—   —   —   —   —   
Total32.29 0.74 0.27 77.49 28.44 
Output in finished product86.0 31.56 0.7  0.26 75.7  27.80 
Mass fraction by dry matter31.56 0.8  0.26 88.1  27.80 
To the aqueous phase84.4  
List of recipes

No. 121 (04) with fondant-chocolate filling (Filling) included in recipes:

No. 121 (04) with fondant-chocolate fillingReady candy

Recipe on No. 121 (04) with fondant-chocolate filling (Filling) contained in handbooks:

calculations, forms, documents: