KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №115 "Jubilee" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №115 "Jubilee" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 96.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8542.18 42.12 —   —   99.75 42.07 
Strawberry cooking69.0 20.68 14.27 —   —   67.00 13.86 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.84 14.68 8.57 1.70 44.56/11.39 8.84/2.26 
water—  10.59 —   —   —   —   —   
Starch syrup78.0 7.30 5.70 0.30 0.02042.75 3.12 
Sign up12.0 7.01 0.84 —   —   0.9450.070
Cognac—  1.40 —   —   —   —   —   
Agar (E406)85.0 1.12 0.95 —   —   —   —   
Berry tincture in alcohol—  0.84 —   —   —   —   —   
Citric acid (E330)91.2 0.22 0.20 —   —   —   —   
Sign up—  0.009—   —   —   —   —   
Total78.76 1.78 1.72 71.95 69.43 
Output in finished product79.0 76.24 1.7  1.66 69.6  67.21 
Mass fraction by dry matter76.24 2.2  1.66 88.2  67.21 
To the aqueous phase76.8  
List of recipes

№115 "Jubilee" (Housing) included in recipes:

№115 "Jubilee"No. 115

Recipe on №115 "Jubilee" (Housing) contained in handbooks:

calculations, forms, documents: