KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → No. 294 (05) Candy "Liqueur-jelly No. 1" → Jelly body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 294 (05) Candy "Liqueur-jelly No. 1" Jelly body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 312.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85245.88 245.51 —   —   99.75 245.27 
Apricot puree10.0 102.46 10.25 0.0600.0605.33 5.46 
Liqueur "Orange" or "Tangerine"40.0 10.24 4.10 —   —   —   —   
Citric acid (E330)91.2 0.63 0.58 —   —   —   —   
Citrus essence—  0.21 —   —   —   —   —   
Total260.43 0.0200.06080.31 250.73 
Output in finished product82.0 256.00 —  0.06078.9  246.47 
Mass fraction by dry matter256.00 —  0.06096.3  246.47 
To the aqueous phase81.4  
List of recipes

No. 294 (05) Candy "Liqueur-jelly No. 1" (Jelly body) included in recipes:

No. 294 (05) Candy "Liqueur-jelly No. 1"body glazed with fondant glaze

calculations, forms, documents: