KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (10) with fondant-carrot filling → Pomade → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (10) with fondant-carrot filling Pomade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 638.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up68.0 364.45 247.82 —   —   —   —   
Granulated sugar99.85231.79 231.44 —   —   99.75 231.21 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 69.29 51.27 8.57 5.94 44.56/11.39 30.88/7.89 
Starch syrup78.0 47.92 37.38 0.30 0.14 42.75 20.49 
Total567.91 0.95 6.08 45.03 287.71 
Output in finished product88.0 562.23 0.9  6.02 44.6  284.83 
Mass fraction by dry matter562.23 1.1  6.02 50.7  284.83 
To the aqueous phase78.8  
List of recipes

No. 121 (10) with fondant-carrot filling (Pomade) included in recipes:

No. 121 (10) with fondant-carrot fillingFilling
No. 121 (10) with fondant-carrot fillingReady candy

Recipe on No. 121 (10) with fondant-carrot filling (Pomade) contained in handbooks:

calculations, forms, documents: