KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Fat-glazed sweets → №229 "Flight" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №229 "Flight" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 936 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85561.29 560.44 —   —   99.75 559.89 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 272.57 201.70 8.57 23.36 44.56/11.39 121.46/31.05 
Starch syrup78.0 81.77 63.78 0.30 0.25 42.75 34.96 
Cocoa powder [Skurikhin]95.0 33.28 31.62 15.00 4.99 2.00 0.67 
Semi-fat-free soy flour92.0 13.32 12.25 9.60 1.28 6.67 0.89 
Sign up—  0.57 —   —   —   —   —   
Total869.80 3.19 29.88 78.85 738.05 
Output in finished product91.4 855.50 3.1  29.39 77.6  725.92 
Mass fraction by dry matter855.50 3.4  29.39 84.9  725.92 
To the aqueous phase90.0  
List of recipes

№229 "Flight" (Housing) included in recipes:

№229 "Flight"No. 229

Recipe on №229 "Flight" (Housing) contained in handbooks:

calculations, forms, documents: