KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 122 (3) with fondant-chocolate filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 122 (3) with fondant-chocolate filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 257.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85176.97 176.71 —   —   99.75 176.53 
Starch syrup78.0 44.24 34.51 0.30 0.13 42.75 18.91 
water—  18.80 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 11.52 10.94 15.00 1.73 2.00 0.23 
Cognac—  11.51 —   —   —   —   —   
Sign up—  0.018—   —   —   —   —   
Total222.16 0.72 1.86 76.05 195.67 
Output in finished product84.4 217.16 0.7  1.82 74.3  191.27 
Mass fraction by dry matter217.16 0.8  1.82 88.1  191.27 
To the aqueous phase82.7  
List of recipes

No. 122 (3) with fondant-chocolate filling (Filling) included in recipes:

No. 122 (3) with fondant-chocolate fillingReady candy

Recipe on No. 122 (3) with fondant-chocolate filling (Filling) contained in handbooks:

calculations, forms, documents: