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 (08) with fondant-cream filling → Creamy lipstick → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (08) with fondant-cream filling Creamy lipstick

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 967.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 507.28 375.39 8.57 43.47 44.56/11.39 226.04/57.78 
Granulated sugar99.85410.74 410.13 —   —   99.75 409.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 92.46 77.67 82.50 76.28 —/0.80 —/0.74 
Starch syrup78.0 39.63 30.91 0.30 0.12 42.75 16.94 
Vanillin—  0.23 —   —   —   —   —   
Total894.10 12.39 119.87 71.37 690.73 
Output in finished product91.0 880.70 12.2  118.07 70.3  680.38 
Mass fraction by dry matter880.70 13.4  118.07 77.3  680.38 
To the aqueous phase88.7  
List of recipes

No. 121 (08) with fondant-cream filling (Creamy lipstick) included in recipes:

No. 121 (08) with fondant-cream fillingReady candy
No. 121 (08) with fondant-cream fillingFilling

Recipe on No. 121 (08) with fondant-cream filling (Creamy lipstick) contained in handbooks:

calculations, forms, documents: