KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №175 "Serenade" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №175 "Serenade" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 529.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85289.45 289.01 —   —   99.75 288.73 
Roasted hazelnut kernel97.5 180.94 176.42 68.80 124.49 0.20 0.36 
Apple puree [GOST]10.0 144.74 14.47 0.0920.13 8.62312.48 
Apricot puree10.0 72.34 7.23 0.0600.0405.33 3.86 
Citric acid (E330)91.2 1.49 1.36 —   —   —   —   
Sign up—  0.37 —   —   —   —   —   
Total488.50 23.56 124.66 57.72 305.43 
Output in finished product90.0 476.28 23.0  121.54 56.3  297.79 
Mass fraction by dry matter476.28 25.5  121.54 62.5  297.79 
To the aqueous phase84.9  
List of recipes

№175 "Serenade" (Housing) included in recipes:

№175 "Serenade"No. 175

Recipe on №175 "Serenade" (Housing) contained in handbooks:

calculations, forms, documents: