KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 034 "Fondant-plum" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 034 "Fondant-plum" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 597.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85465.24 464.54 —   —   99.75 464.08 
Plum podvarka69.0 73.17 50.49 —   —   67.00 49.02 
Apple puree [GOST]10.0 36.17 3.62 0.0920.0308.6233.12 
water—  16.70 —   —   —   —   —   
Starch syrup78.0 15.51 12.10 0.30 0.05042.75 6.63 
Sign up—  10.97 —   —   —   —   —   
Citric acid (E330)91.2 0.94 0.86 —   —   —   —   
Plum essence—  0.19 —   —   —   —   —   
Total531.60 0.0100.08087.48 522.85 
Output in finished product87.6 523.59 —  0.08086.2  514.97 
Mass fraction by dry matter523.59 —  0.08098.4  514.97 
To the aqueous phase87.4  
List of recipes

No. 034 "Fondant-plum" (Housing) included in recipes:

No. 034 "Fondant-plum"No. 034

Recipe on No. 034 "Fondant-plum" (Housing) contained in handbooks:

calculations, forms, documents: