KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 122 (6) with milk-fondant filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 122 (6) with milk-fondant filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 10.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 6.38 6.34 35.40 2.26 42.60 2.72 
Granulated sugar99.853.14 3.14 —   —   99.75 3.13 
Starch syrup78.0 0.79 0.61 0.30 —   42.75 0.34 
water—  0.44 —   —   —   —   —   
Alcohol—  0.18 —   —   —   —   —   
Sign up74.0 0.18 0.14 8.57 0.02044.56/11.39 0.080/0.020
Vanilla essence—  0.003—   —   —   —   —   
Total10.23 21.31 2.28 58.69 6.28 
Output in finished product92.0 9.85 20.6  2.20 56.5  6.05 
Mass fraction by dry matter9.85 22.3  2.20 61.4  6.05 
To the aqueous phase87.7  
List of recipes

Recipe on No. 122 (6) with milk-fondant filling contained in handbooks:

calculations, forms, documents: