KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №067 "Berry" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №067 "Berry" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 289.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85189.46 189.18 —   —   99.75 188.99 
water—  52.62 —   —   —   —   —   
Starch syrup78.0 28.79 22.46 0.30 0.09042.75 12.31 
Puree fruit and berry varietal10.0 12.52 1.25 0.10 0.0108.00 1.00 
Apple pectin (E440)90.0 4.05 3.65 —   —   9.30 0.38 
Sign up40.0 3.61 1.45 —   —   —   —   
Citric acid (E330)91.2 2.35 2.14 —   —   —   —   
Essence of fruit and berry—  0.084—   —   —   —   —   
Total220.12 0.0300.10 70.08 202.68 
Output in finished product75.0 216.90 —  0.10 69.1  199.72 
Mass fraction by dry matter216.90 —  0.10 92.1  199.72 
To the aqueous phase73.4  
List of recipes

№067 "Berry" (Housing) included in recipes:

№067 "Berry"No. 067

Recipe on №067 "Berry" (Housing) contained in handbooks:

calculations, forms, documents: