KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №131 "Moscow" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №131 "Moscow" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 22 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.5 6.82 6.65 55.90 3.81 2.60 0.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.13 4.54 8.57 0.53 44.56/11.39 2.73/0.70 
Granulated sugar99.854.97 4.96 —   —   99.75 4.96 
Cornflakes95.0 3.43 3.26 1.20 0.0402.00 0.070
Cocoa-butter [cocoa butter]100.0 1.12 1.12 100.00 1.12 —   —   
Sign up97.4 0.89 0.87 48.97 0.44 0.99 0.010
Natural honey78.0 0.67 0.52 —   —   77.27 0.52 
Vanillin—  0.011—   —   —   —   —   
Total21.92 27.00 5.94 40.59 8.93 
Output in finished product97.2 21.38 26.3  5.79 39.6  8.71 
Mass fraction by dry matter21.38 27.1  5.79 40.7  8.71 
To the aqueous phase93.3  
List of recipes

№131 "Moscow" (Housing) included in recipes:

№131 "Moscow"No. 131

Recipe on №131 "Moscow" (Housing) contained in handbooks:

calculations, forms, documents: