KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №294 (02) Candy "Acorns" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №294 (02) Candy "Acorns" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 868.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85412.33 411.71 —   —   99.75 411.30 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 211.03 156.16 8.57 18.09 44.56/11.39 94.03/24.04 
Starch syrup78.0 85.71 66.85 0.30 0.26 42.75 36.64 
Chocolate glaze [Skurikhin]99.1 84.03 83.27 34.47 28.97 48.15 40.46 
Water—  77.77 —   —   —   —   —   
Sign up99.3 52.65 52.29 35.40 18.64 42.60 22.43 
Cognac—  22.88 —   —   —   —   —   
Ground coffee98.0 21.11 20.69 14.40 3.04 2.80 0.59 
Dried hazelnut kernel96.0 5.67 5.45 60.10 3.41 —   —   
Powdered sugar99.851.13 1.13 —   —   99.80 1.13 
Total with sanitary waste797.55 8.34 72.41 71.66 622.21 
Sign up100.0 18.88 18.88 —   —   —   —   
Total without sanitary waste778.68 8.34 72.41 71.66 622.21 
Output in finished product85.0 738.18 7.9  68.64 67.9  589.85 
Mass fraction by dry matter738.18 9.3  68.64 79.9  589.85 
To the aqueous phase81.9  
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