KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №031 "Autumn Garden" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №031 "Autumn Garden" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 23.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8518.12 18.09 —   —   99.75 18.07 
Apricot cooking69.0 3.94 2.72 —   —   67.00 2.64 
Apricot puree10.0 2.42 0.24 0.060—   5.33 0.13 
Alcohol—  0.23 —   —   —   —   —   
Citric acid (E330)91.2 0.0120.011—   —   —   —   
Sign up—  0.009—   —   —   —   —   
Essence apricot—  0.007—   —   —   —   —   
Total21.07 —   —   89.06 20.84 
Output in finished product88.6 20.73 —  —   87.6  20.50 
Mass fraction by dry matter20.73 —  —   98.9  20.50 
To the aqueous phase88.5  
List of recipes

№031 "Autumn Garden" (Housing) included in recipes:

№031 "Autumn Garden"No. 031

Recipe on №031 "Autumn Garden" (Housing) contained in handbooks:

calculations, forms, documents: