KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №294 (04) Candy "Berry with cream" → Jelly body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №294 (04) Candy "Berry with cream" Jelly body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 929 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 592.91 409.11 —   —   67.00 397.25 
Apple puree [GOST]10.0 308.34 30.83 0.0920.28 8.62326.59 
Granulated sugar99.85308.30 307.84 —   —   99.75 307.53 
Starch syrup78.0 23.71 18.49 0.30 0.07042.75 10.14 
Port wine—  11.85 —   —   —   —   —   
Sign up85.0 6.98 5.93 —   —   —   —   
Citric acid (E330)91.2 1.23 1.12 —   —   —   —   
Essence strawberry—  0.30 —   —   —   —   —   
Total773.32 0.0400.35 79.82 741.51 
Output in finished product82.0 761.78 —  0.34 78.6  730.44 
Mass fraction by dry matter761.78 —  0.34 95.9  730.44 
To the aqueous phase81.4  
List of recipes

№294 (04) Candy "Berry with cream" (Jelly body) included in recipes:

№294 (04) Candy "Berry with cream"Glazed body
№294 (04) Candy "Berry with cream"Basic recipe

calculations, forms, documents: