KondiDoc: технологические расчеты в кондитерском производстве
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Liqueur layer → in candy No. 177 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Liqueur layer in candy No. 177

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 637.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85503.38 502.62 —   —   99.75 502.12 
Alcohol—  49.88 —   —   —   —   —   
Port wine—  49.88 —   —   —   —   —   
water—  41.25 —   —   —   —   —   
Total502.62 —   —   78.79 502.12 
Output in finished product78.0 497.09 —  —   77.9  496.60 
Mass fraction by dry matter497.09 —  —   99.9  496.60 
To the aqueous phase78.0  
List of recipes

Liqueur layer (in candy No. 177) included in recipes:

№177 "Exhibition"No. 177
№177 "Exhibition"Housing

Recipe on Liqueur layer contained in handbooks:

calculations, forms, documents: