KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (04) with fondant-chocolate filling → Ready candy → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 779.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 464.79 461.54 35.40 164.54 42.60 198.00 
Granulated sugar99.85236.36 236.01 —   —   99.75 235.77 
Starch syrup78.0 59.09 46.09 0.30 0.18 42.75 25.26 
water—  18.64 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 15.38 14.61 15.00 2.31 2.00 0.31 
Sign up—  15.38 —   —   —   —   —   
Essence of rum—  0.024—   —   —   —   —   
Total758.24 21.44 167.03 58.95 459.34 
Output in finished product93.7 730.19 20.6  160.85 56.8  442.35 
Mass fraction by dry matter730.19 22.0  160.85 60.6  442.35 
To the aqueous phase90.0  
List of recipes

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

calculations, forms, documents: