KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Creamy fondant layer → in candy No. 180 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy fondant layer in candy No. 180

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 814.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 419.76 310.62 8.57 35.97 44.56/11.39 187.05/47.81 
Granulated sugar99.85339.87 339.36 —   —   99.75 339.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 76.51 64.27 82.50 63.12 —/0.80 —/0.61 
Starch syrup78.0 32.79 25.58 0.30 0.10 42.75 14.02 
Cognac—  20.24 —   —   —   —   —   
Sign up—  0.38 —   —   —   —   —   
Total739.83 12.18 99.19 70.18 571.56 
Output in finished product89.3 727.26 12.0  97.50 69.0  561.85 
Mass fraction by dry matter727.26 13.4  97.50 77.3  561.85 
To the aqueous phase86.6  
List of recipes

Creamy fondant layer (in candy No. 180) included in recipes:

№180 "Golden Ring"Housing
№180 "Golden Ring"No. 180

Recipe on Creamy fondant layer contained in handbooks:

calculations, forms, documents: