KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №023 "Honey" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №023 "Honey" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 978.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85683.76 682.73 —   —   99.75 682.05 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.07 94.77 8.57 10.98 44.56/11.39 57.07/14.59 
Starch syrup78.0 86.40 67.39 0.30 0.26 42.75 36.94 
Natural honey78.0 33.57 26.18 —   —   77.27 25.94 
water—  30.23 —   —   —   —   —   
Sign up84.0 19.19 16.12 82.50 15.83 —/0.80 —/0.15 
Cognac—  15.16 —   —   —   —   —   
Vanilla essence—  0.96 —   —   —   —   —   
Total887.20 2.77 27.07 82.98 811.58 
Output in finished product89.3 873.44 2.7  26.65 81.7  798.99 
Mass fraction by dry matter873.44 3.1  26.65 91.5  798.99 
To the aqueous phase88.4  
List of recipes

№023 "Honey" (Housing) included in recipes:

№023 "Honey"No. 023

Recipe on №023 "Honey" (Housing) contained in handbooks:

calculations, forms, documents: