KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (07) with fondant and fruit filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (07) with fondant and fruit filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 616.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 367.45 364.88 35.40 130.08 42.60 156.53 
Granulated sugar99.85178.63 178.36 —   —   99.75 178.18 
Starch syrup78.0 42.76 33.35 0.30 0.13 42.75 18.28 
water—  28.62 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 22.25 22.25 100.00 22.25 —   —   
Sign up91.2 0.35 0.32 —   —   —   —   
Agar (E406)85.0 0.18 0.15 —   —   —   —   
Fruit essence—  0.088—   —   —   —   —   
Total599.32 24.73 152.46 57.27 352.99 
Output in finished product93.7 577.32 23.8  146.86 55.2  340.03 
Mass fraction by dry matter577.32 25.4  146.86 58.9  340.03 
To the aqueous phase89.7  
List of recipes

Recipe on No. 121 (07) with fondant and fruit filling contained in handbooks:

calculations, forms, documents: