KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 123 (3) with pineapple filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 123 (3) with pineapple filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 827.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85511.34 510.58 —   —   99.75 510.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 158.74 133.34 82.50 130.96 —/0.80 —/1.27 
Starch syrup78.0 90.13 70.30 0.30 0.27 42.75 38.53 
water—  36.85 —   —   —   —   —   
Alcohol—  22.24 —   —   —   —   —   
Sign up97.5 19.05 18.57 52.00 9.91 1.00 0.19 
Citric acid (E330)91.2 1.69 1.54 —   —   —   —   
Pineapple essence—  1.58 —   —   —   —   —   
Total734.33 17.05 141.14 66.39 549.61 
Output in finished product87.5 724.32 16.8  139.22 65.5  542.12 
Mass fraction by dry matter724.32 19.2  139.22 74.8  542.12 
To the aqueous phase84.0  
List of recipes

No. 123 (3) with pineapple filling (Filling) included in recipes:

No. 123 (3) with pineapple fillingReady candy

Recipe on No. 123 (3) with pineapple filling (Filling) contained in handbooks:

calculations, forms, documents: