KondiDoc: технологические расчеты в кондитерском производстве
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A layer of creamy fondant → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: A layer of creamy fondant Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 56.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8524.51 24.47 —   —   99.75 24.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.90 8.81 8.57 1.02 44.56/11.39 5.30/1.36 
Chocolate glaze [Skurikhin]99.1 7.33 7.26 34.47 2.53 48.15 3.53 
Dried almond kernel96.0 4.90 4.71 53.70 2.63 6.00 0.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.44 3.73 82.50 3.66 —/0.80 —/0.040
Sign up78.0 3.57 2.78 0.30 0.01042.75 1.53 
Cognac—  1.96 —   —   —   —   —   
Nutmeg100.0 0.0250.025—   —   —   —   
Total51.79 17.46 9.85 63.85 36.01 
Output in finished product91.0 51.32 17.3  9.76 63.3  35.68 
Mass fraction by dry matter51.32 19.0  9.76 69.5  35.68 
To the aqueous phase87.5  
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