KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №194 "Esmeralda" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №194 "Esmeralda" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 358.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85256.23 255.85 —   —   99.75 255.59 
Apricot puree10.0 111.40 11.14 0.0600.0705.33 5.94 
Strawberry cooking69.0 54.46 37.58 —   —   67.00 36.49 
Cognac—  12.22 —   —   —   —   —   
Wine "Madera"—  12.22 —   —   —   —   —   
Sign up—  1.24 —   —   —   —   —   
Paint red—  0.12 —   —   —   —   —   
Total304.56 0.0200.07083.06 298.02 
Output in finished product83.4 299.24 —  0.07081.6  292.81 
Mass fraction by dry matter299.24 —  0.07097.9  292.81 
To the aqueous phase83.1  
List of recipes

№194 "Esmeralda" (Housing) included in recipes:

№194 "Esmeralda"No. 194

Recipe on №194 "Esmeralda" (Housing) contained in handbooks:

calculations, forms, documents: