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. 105 "Tent" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 105 "Tent" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 668 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85254.05 253.67 —   —   99.80 253.54 
Confectionery fat99.7 197.86 197.27 99.70 197.27 —   —   
Whole milk powder the weight ratio of fat 26%96.0 97.92 94.01 25.00 24.48 —/39.30 —/38.48 
Soy flour, fat. dried94.0 65.47 61.55 —   —   —   —   
Roasted kernels97.5 52.49 51.18 52.00 27.29 1.00 0.52 
Sign up95.0 9.38 8.91 15.00 1.41 2.00 0.19 
Citric acid (E330)91.2 0.65 0.59 —   —   —   —   
Essence orange—  0.41 —   —   —   —   —   
Crystalline menthol—  0.053—   —   —   —   —   
Total667.17 37.49 250.45 41.81 279.26 
Output in finished product98.3 656.64 36.9  246.50 41.1  274.85 
Mass fraction by dry matter656.64 37.5  246.50 41.9  274.85 
To the aqueous phase96.0  
List of recipes

No. 105 "Tent" (Housing) included in recipes:

No. 105 "Tent"No. 105

Recipe on No. 105 "Tent" (Housing) contained in handbooks:

calculations, forms, documents: