KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №128 "Red Poppy" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №128 "Red Poppy" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 782.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85301.80 301.34 —   —   99.80 301.20 
Sheet wafers (in candy Marshmallows)95.5 99.62 95.14 —   —   —   —   
Cocoa mass97.4 86.69 84.44 48.97 42.45 0.99 0.86 
Granulated sugar99.8577.77 77.66 —   —   99.75 77.58 
Roasted almond kernel97.5 63.84 62.24 55.90 35.69 2.60 1.66 
Sign up97.5 63.84 62.24 68.80 43.92 0.20 0.13 
Cocoa-butter [cocoa butter]100.0 60.86 60.86 100.00 60.86 —   —   
Starch syrup78.0 38.89 30.33 0.30 0.12 42.75 16.63 
Coconut oil100.0 12.54 12.54 100.00 12.54 —   —   
Vanillin—  0.12 —   —   —   —   —   
Total786.80 25.00 195.58 50.88 398.06 
Output in finished product98.4 769.88 24.5  191.37 49.8  389.50 
Mass fraction by dry matter769.88 24.9  191.37 50.6  389.50 
To the aqueous phase96.9  
List of recipes

№128 "Red Poppy" (Housing) included in recipes:

№128 "Red Poppy"No. 128

Recipe on №128 "Red Poppy" (Housing) contained in handbooks:

calculations, forms, documents: