KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with milk bodies → №074 "Variety" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №074 "Variety" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 840.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85545.11 544.30 —   —   99.75 543.75 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 218.07 161.37 8.57 18.69 44.56/11.39 97.17/24.84 
Cocoa powder [Skurikhin]95.0 54.51 51.79 15.00 8.18 2.00 1.09 
Wine "Madera"—  27.26 —   —   —   —   —   
Alcohol—  13.63 —   —   —   —   —   
Sign up85.0 1.03 0.87 —   —   —   —   
Vanillin—  0.33 —   —   —   —   —   
Total758.32 3.20 26.87 78.33 658.16 
Output in finished product88.0 739.38 3.1  26.20 76.4  641.72 
Mass fraction by dry matter739.38 3.5  26.20 86.8  641.72 
To the aqueous phase86.4  
List of recipes

№074 "Variety" (Housing) included in recipes:

№074 "Variety"No. 074

Recipe on №074 "Variety" (Housing) contained in handbooks:

calculations, forms, documents: