KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candies with marzipan shells → №146 "Elbrus" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №146 "Elbrus" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 910.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85502.88 502.12 —   —   99.75 501.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 149.39 110.55 8.57 12.80 44.56/11.39 66.57/17.02 
Roasted almond kernel97.5 139.42 135.93 55.90 77.94 2.60 3.62 
Starch syrup78.0 109.33 85.28 0.30 0.33 42.75 46.74 
water—  15.11 —   —   —   —   —   
Sign up99.8513.76 13.74 —   —   99.80 13.73 
Vanillin—  0.23 —   —   —   —   —   
Total847.62 10.00 91.07 70.63 643.34 
Output in finished product91.1 830.10 9.8  89.19 69.2  630.04 
Mass fraction by dry matter830.10 10.7  89.19 75.9  630.04 
To the aqueous phase88.6  
List of recipes

№146 "Elbrus" (Housing) included in recipes:

№146 "Elbrus"No. 146

Recipe on №146 "Elbrus" (Housing) contained in handbooks:

calculations, forms, documents: