KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (05) with peanut filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (05) with peanut filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 276.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 156.17 155.08 35.40 55.28 42.60 66.53 
Granulated sugar99.8568.61 68.51 —   —   99.75 68.44 
Roasted peanut kernels97.5 34.31 33.45 52.00 17.84 1.00 0.34 
Cocoa-butter [cocoa butter]100.0 14.01 14.01 100.00 14.01 —   —   
Coconut oil100.0 14.01 14.01 100.00 14.01 —   —   
Sign up—  0.10 —   —   —   —   —   
Vanillin—  0.049—   —   —   —   —   
Total285.06 36.55 101.14 48.90 135.31 
Output in finished product99.25274.62 35.2  97.44 47.1  130.35 
Mass fraction by dry matter274.62 35.5  97.44 47.5  130.35 
To the aqueous phase98.4  
List of recipes

Recipe on No. 121 (05) with peanut filling contained in handbooks:

calculations, forms, documents: