KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №007 "Evening" → body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №007 "Evening" body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 495 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85357.26 356.73 —   —   99.75 356.37 
Raspberry puree10.0 55.25 5.52 —   —   —   —   
Raspberry podvarka69.0 38.82 26.78 —   —   67.00 26.01 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 36.84 27.26 8.57 3.16 44.56/11.39 16.42/4.20 
Starch syrup78.0 30.25 23.60 0.30 0.09042.75 12.93 
Sign up—  9.70 —   —   —   —   —   
Total439.89 0.66 3.25 83.73 414.46 
Output in finished product87.5 433.12 0.6  3.20 82.4  408.08 
Mass fraction by dry matter433.12 0.7  3.20 94.2  408.08 
To the aqueous phase86.8  
List of recipes

№007 "Evening" (body) included in recipes:

№007 "Evening"No. 007

Recipe on №007 "Evening" (body) contained in handbooks:

calculations, forms, documents: