KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (12) with citrus filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (12) with citrus filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 604.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85288.93 288.50 —   —   99.75 288.21 
Apple puree [GOST]10.0 206.39 20.64 0.0920.19 8.62317.80 
Citrus puree10.0 206.39 20.64 —   —   —   —   
Flour from the product of extruded cereals95.0 43.81 41.62 —   —   —   —   
Alcohol—  33.01 —   —   —   —   —   
Sign up97.5 20.63 20.11 52.00 10.73 1.00 0.21 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 1.00 0.52 25.00 0.25 27.00 0.27 
Citric acid (E330)91.2 0.60 0.55 —   —   —   —   
Total392.58 1.85 11.17 50.73 306.49 
Output in finished product64.0 386.69 1.8  11.00 50.0  301.89 
Mass fraction by dry matter386.69 2.8  11.00 78.1  301.89 
To the aqueous phase58.1  
List of recipes

No. 121 (12) with citrus filling (Filling) included in recipes:

No. 121 (12) with citrus fillingReady candy

Recipe on No. 121 (12) with citrus filling (Filling) contained in handbooks:

calculations, forms, documents: