KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 124 (4) with fondant-blackcurrant filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 124 (4) with fondant-blackcurrant filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 395.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 248.09 246.35 35.40 87.82 42.60 105.69 
Granulated sugar99.85106.09 105.93 —   —   99.75 105.82 
Black currant grated with sugar54.0 31.20 16.85 —   —   —   —   
Starch syrup78.0 15.91 12.41 0.30 0.05042.75 6.80 
water—  9.49 —   —   —   —   —   
Sign up—  3.19 —   —   —   —   —   
Citric acid (E330)91.2 0.88 0.80 —   —   —   —   
Total382.34 22.22 87.87 55.21 218.31 
Output in finished product93.1 368.20 21.4  84.62 53.2  210.24 
Mass fraction by dry matter368.20 23.0  84.62 57.1  210.24 
To the aqueous phase88.5  
List of recipes

Recipe on No. 124 (4) with fondant-blackcurrant filling contained in handbooks:

calculations, forms, documents: