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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 653 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 409.79 406.92 35.40 145.07 42.60 174.57 
Granulated sugar99.85159.75 159.52 —   —   99.75 159.35 
Apple podvarka69.0 65.56 45.24 —   —   67.00 43.93 
Starch syrup78.0 23.96 18.69 0.30 0.07042.75 10.24 
water—  14.29 —   —   —   —   —   
Sign up—  7.87 —   —   —   —   —   
Citric acid (E330)91.2 1.18 1.08 —   —   —   —   
Lemon oil—  0.13 —   —   —   —   —   
Yellow paint—  0.011—   —   —   —   —   
Total631.44 22.23 145.14 59.43 388.09 
Output in finished product93.1 608.07 21.4  139.77 57.2  373.73 
Mass fraction by dry matter608.07 23.0  139.77 61.5  373.73 
To the aqueous phase89.3  
List of recipes

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

calculations, forms, documents: