KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (09) with fondant-banana filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (09) with fondant-banana filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 974.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85657.49 656.50 —   —   99.75 655.85 
Apple podvarka69.0 117.00 80.73 —   —   67.00 78.39 
water—  80.48 —   —   —   —   —   
Starch syrup78.0 65.76 51.30 0.30 0.20 42.75 28.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 65.76 48.67 8.57 5.64 44.56/11.39 29.30/7.49 
Sign up—  14.62 —   —   —   —   —   
Citric acid (E330)91.2 1.95 1.78 —   —   —   —   
Banana essence—  0.49 —   —   —   —   —   
Yellow paint—  0.049—   —   —   —   —   
Total838.97 0.60 5.84 81.70 796.52 
Output in finished product84.0 818.92 0.6  5.70 79.7  777.48 
Mass fraction by dry matter818.92 0.7  5.70 94.9  777.48 
To the aqueous phase83.3  
List of recipes

No. 121 (09) with fondant-banana filling (Filling) included in recipes:

No. 121 (09) with fondant-banana fillingReady candy

Recipe on No. 121 (09) with fondant-banana filling (Filling) contained in handbooks:

calculations, forms, documents: