KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 095 "Weighty" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 095 "Weighty" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 866 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85275.24 274.83 —   —   99.80 274.69 
Cocoa mass97.4 249.08 242.60 48.97 121.97 0.99 2.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 248.54 208.78 82.50 205.05 —/0.80 —/1.99 
Cognac—  36.63 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 34.95 34.95 100.00 34.95 —   —   
Sign up74.0 34.03 25.18 8.57 2.92 44.56/11.39 15.16/3.88 
Granulated sugar99.8527.56 27.52 —   —   99.75 27.49 
Vanillin—  0.35 —   —   —   —   —   
Total813.86 42.14 364.89 37.37 323.63 
Output in finished product92.0 796.72 41.2  357.21 36.6  316.81 
Mass fraction by dry matter796.72 44.8  357.21 39.8  316.81 
To the aqueous phase82.1  
List of recipes

No. 095 "Weighty" (Housing) included in recipes:

No. 095 "Weighty"No. 095

Recipe on No. 095 "Weighty" (Housing) contained in handbooks:

calculations, forms, documents: