KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №057 "Summer" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №057 "Summer" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 735.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85535.64 534.83 —   —   99.75 534.30 
Apple puree [GOST]10.0 245.96 24.60 0.0920.23 8.62321.21 
Apricot puree10.0 245.96 24.60 0.0600.15 5.33 13.11 
Strawberry cooking69.0 48.37 33.38 —   —   67.00 32.41 
Citric acid (E330)91.2 2.22 2.02 —   —   —   —   
Sign up—  0.41 —   —   —   —   —   
Total619.43 0.0500.38 81.76 601.03 
Output in finished product83.0 610.13 0.1  0.37 80.5  592.01 
Mass fraction by dry matter610.13 0.1  0.37 97.0  592.01 
To the aqueous phase82.6  
List of recipes

№057 "Summer" (Housing) included in recipes:

№057 "Summer"No. 057

Recipe on №057 "Summer" (Housing) contained in handbooks:

calculations, forms, documents: