KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №041 "Fantasy" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №041 "Fantasy" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 273.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85164.28 164.04 —   —   99.75 163.87 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 64.28 47.57 8.57 5.51 44.56/11.39 28.64/7.32 
Starch syrup78.0 20.36 15.88 0.30 0.06042.75 8.70 
Ground coffee98.0 8.93 8.75 14.40 1.29 2.80 0.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.23 6.07 82.50 5.96 —/0.80 —/0.060
Sign up97.5 7.15 6.98 46.00 3.29 4.97 0.36 
Chocolate glaze [Skurikhin]99.1 4.94 4.90 34.47 1.70 48.15 2.38 
Alcohol—  1.38 —   —   —   —   —   
Cognac—  1.38 —   —   —   —   —   
Vanillin—  0.027—   —   —   —   —   
Total254.18 6.51 17.81 76.44 209.00 
Output in finished product91.0 248.79 6.4  17.43 74.8  204.57 
Mass fraction by dry matter248.79 7.0  17.43 82.2  204.57 
To the aqueous phase89.3  
List of recipes

№041 "Fantasy" (Housing) included in recipes:

№041 "Fantasy"No. 041

Recipe on №041 "Fantasy" (Housing) contained in handbooks:

calculations, forms, documents: