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 → №207 "Martisor" (Spring Festival) → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №207 "Martisor" (Spring Festival) Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 890.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up75.0 357.73 268.30 0.70 2.50 56.90 203.55 
Cored Dried Apples82.0 315.55 258.75 —   —   —   —   
water—  54.97 —   —   —   —   —   
Granulated sugar99.8553.59 53.51 —   —   99.75 53.46 
Cocoa-butter [cocoa butter]100.0 36.04 36.04 100.00 36.04 —   —   
Sign up84.0 28.82 24.21 82.50 23.78 —/0.80 —/0.23 
Whole milk powder the weight ratio of fat 26%96.0 27.03 25.95 25.00 6.76 —/39.30 —/10.62 
Powdered sugar99.8518.02 17.99 —   —   99.80 17.98 
Cocoa mass97.4 17.94 17.47 48.97 8.79 0.99 0.18 
Apricot pouring—  10.79 —   —   —   —   —   
Sign up91.2 0.39 0.36 —   —   —   —   
Vanillin—  0.20 —   —   —   —   —   
Total702.57 8.75 77.87 31.70 282.22 
Output in finished product76.3 679.22 8.5  75.28 30.6  272.84 
Mass fraction by dry matter679.22 11.1  75.28 40.2  272.84 
To the aqueous phase56.4  
List of recipes

№207 "Martisor" (Spring Festival) (Housing) included in recipes:

№207 "Martisor" (Spring Festival)No. 207

Recipe on №207 "Martisor" (Spring Festival) (Housing) contained in handbooks:

calculations, forms, documents: