KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №201 "Moldavian cherry" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №201 "Moldavian cherry" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 168.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85120.25 120.07 —   —   99.75 119.95 
water—  35.10 —   —   —   —   —   
Cherries taken out of the tincture17.0 27.23 4.63 —   —   —   —   
Starch syrup78.0 15.03 11.72 0.30 0.05042.75 6.43 
Citric acid (E330)91.2 0.21 0.20 —   —   —   —   
Sign up—  0.091—   —   —   —   —   
Total136.62 0.0300.05074.96 126.38 
Output in finished product79.2 133.53 —  0.05073.3  123.52 
Mass fraction by dry matter133.53 —  0.05092.5  123.52 
To the aqueous phase77.9  
List of recipes

№201 "Moldavian cherry" (Housing) included in recipes:

№201 "Moldavian cherry"No. 201

Recipe on №201 "Moldavian cherry" (Housing) contained in handbooks:

calculations, forms, documents: