KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 124 (3) with lemon fondant filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 124 (3) with lemon fondant filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 62.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8537.76 37.70 —   —   99.75 37.67 
Apple podvarka69.0 15.50 10.69 —   —   67.00 10.39 
Starch syrup78.0 5.66 4.42 0.30 0.02042.75 2.42 
water—  3.38 —   —   —   —   —   
Alcohol—  1.86 —   —   —   —   —   
Sign up91.2 0.28 0.25 —   —   —   —   
Lemon oil—  0.031—   —   —   —   —   
Yellow paint—  0.002—   —   —   —   —   
Total53.06 0.0300.02081.16 50.48 
Output in finished product83.5 51.94 —  0.02079.4  49.41 
Mass fraction by dry matter51.94 —  0.02095.1  49.41 
To the aqueous phase82.8  
List of recipes

No. 124 (3) with lemon fondant filling (Filling) included in recipes:

No. 124 (3) with lemon fondant fillingReady candy

Recipe on No. 124 (3) with lemon fondant filling (Filling) contained in handbooks:

calculations, forms, documents: