KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №094 "Danube Wreath" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №094 "Danube Wreath" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 127.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8576.53 76.41 —   —   99.75 76.34 
water—  22.34 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.24 18.68 82.50 18.35 —/0.80 —/0.18 
Cocoa-butter [cocoa butter]100.0 16.46 16.46 100.00 16.46 —   —   
Starch syrup78.0 9.57 7.46 0.30 0.03042.75 4.09 
Sign up—  2.61 —   —   —   —   —   
Vanillin—  0.051—   —   —   —   —   
Total119.01 27.30 34.84 63.13 80.55 
Output in finished product90.7 115.73 26.6  33.88 61.4  78.33 
Mass fraction by dry matter115.73 29.3  33.88 67.7  78.33 
To the aqueous phase86.8  
List of recipes

№094 "Danube Wreath" (Housing) included in recipes:

№094 "Danube Wreath"Glazed body
№094 "Danube Wreath"No. 094

Recipe on №094 "Danube Wreath" (Housing) contained in handbooks:

calculations, forms, documents: