KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №020 "Favorite" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №020 "Favorite" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 253.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85129.12 128.93 —   —   99.75 128.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 62.70 46.40 8.57 5.37 44.56/11.39 27.94/7.14 
Chocolate glaze [Skurikhin]99.1 38.76 38.41 34.47 13.36 48.15 18.66 
Starch syrup78.0 18.81 14.67 0.30 0.06042.75 8.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.46 5.43 82.50 5.33 —/0.80 —/0.050
Sign up—  3.82 —   —   —   —   —   
Citric acid (E330)91.2 0.41 0.37 —   —   —   —   
Essence of rum—  0.038—   —   —   —   —   
Vanilla essence—  0.038—   —   —   —   —   
Total234.21 9.51 24.12 74.21 188.11 
Output in finished product91.0 230.68 9.4  23.76 73.1  185.27 
Mass fraction by dry matter230.68 10.3  23.76 80.3  185.27 
To the aqueous phase89.0  
List of recipes

№020 "Favorite" (Housing) included in recipes:

№020 "Favorite"No. 020

Recipe on №020 "Favorite" (Housing) contained in handbooks:

calculations, forms, documents: