KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №099 "Delicacy" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №099 "Delicacy" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 117.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.5 47.12 45.94 55.90 26.34 2.60 1.23 
Powdered sugar99.8538.17 38.11 —   —   99.80 38.09 
Whole milk powder the weight ratio of fat 26%96.0 14.84 14.25 25.00 3.71 —/39.30 —/5.83 
Cocoa-butter [cocoa butter]100.0 13.78 13.78 100.00 13.78 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.50 2.94 82.50 2.89 —/0.80 —/0.030
Sign up—  1.88 —   —   —   —   —   
Essence of rum—  0.10 —   —   —   —   —   
Total115.02 39.80 46.72 36.74 43.13 
Output in finished product96.3 113.06 39.1  45.92 36.1  42.40 
Mass fraction by dry matter113.06 40.6  45.92 37.5  42.40 
To the aqueous phase90.7  
List of recipes

№099 "Delicacy" (Housing) included in recipes:

№099 "Delicacy"# 099

Recipe on №099 "Delicacy" (Housing) contained in handbooks:

calculations, forms, documents: