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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 676.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 403.22 400.39 35.40 142.74 42.60 171.77 
Carrot syrup68.0 161.72 109.97 —   —   —   —   
Granulated sugar99.85102.86 102.70 —   —   99.75 102.60 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 30.75 22.75 8.57 2.64 44.56/11.39 13.70/3.50 
Starch syrup78.0 21.26 16.59 0.30 0.06042.75 9.09 
Sign up—  13.50 —   —   —   —   —   
Vanilla essence—  0.047—   —   —   —   —   
Total652.40 21.50 145.44 44.26 299.44 
Output in finished product92.9 628.27 20.7  140.06 42.6  288.36 
Mass fraction by dry matter628.27 22.3  140.06 45.9  288.36 
To the aqueous phase85.7  
List of recipes

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

calculations, forms, documents: