KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №004 "Cornflower" → body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №004 "Cornflower" body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 381.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85177.00 176.74 —   —   99.75 176.56 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 144.31 106.79 8.57 12.37 44.56/11.39 64.30/16.44 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.27 26.26 82.50 25.80 —/0.80 —/0.25 
Roasted hazelnut kernel97.5 24.05 23.45 68.80 16.55 0.20 0.050
Starch syrup78.0 19.24 15.01 0.30 0.06042.75 8.23 
Sign up—  5.76 —   —   —   —   —   
Vanillin—  0.12 —   —   —   —   —   
Essence of cognac—  0.092—   —   —   —   —   
Total348.25 14.36 54.78 68.17 259.99 
Output in finished product89.4 340.97 14.1  53.63 66.7  254.56 
Mass fraction by dry matter340.97 15.7  53.63 74.7  254.56 
To the aqueous phase86.3  
List of recipes

№004 "Cornflower" (body) included in recipes:

№004 "Cornflower"No. 004

Recipe on №004 "Cornflower" (body) contained in handbooks:

calculations, forms, documents: