KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №113 "Stratosphere" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №113 "Stratosphere" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 217.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85130.28 130.08 —   —   99.75 129.95 
Apricot puree10.0 53.02 5.30 0.0600.0305.33 2.83 
Starch syrup78.0 38.63 30.13 0.30 0.12 42.75 16.51 
water—  19.59 —   —   —   —   —   
Raw egg white12.0 7.27 0.87 —   —   0.9450.070
Sign up97.5 5.82 5.67 55.90 3.25 2.60 0.15 
Powdered sugar99.853.18 3.18 —   —   99.80 3.17 
Agar (E406)85.0 1.93 1.64 —   —   —   —   
Essence of rum—  0.13 —   —   —   —   —   
Total176.88 1.56 3.40 70.10 152.68 
Output in finished product79.0 172.06 1.5  3.31 68.2  148.52 
Mass fraction by dry matter172.06 1.9  3.31 86.3  148.52 
To the aqueous phase76.5  
List of recipes

№113 "Stratosphere" (Housing) included in recipes:

№113 "Stratosphere"No. 113

Recipe on №113 "Stratosphere" (Housing) contained in handbooks:

calculations, forms, documents: