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
All groups → All products → Sweets → Sets of sweets → №294 (04) Candy "Berry with cream" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №294 (04) Candy "Berry with cream" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 185.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8577.82 77.70 —   —   99.75 77.63 
Pasteurized milk the weight ratio of fat 3.2%11.5 53.34 6.13 3.20 1.71 —/4.70 —/2.51 
Strawberry cooking69.0 51.35 35.43 —   —   67.00 34.40 
Chocolate glaze [Skurikhin]99.1 34.48 34.17 34.47 11.89 48.15 16.60 
Apple puree [GOST]10.0 26.70 2.67 0.0920.0208.6232.30 
Sign up84.0 8.81 7.40 82.50 7.27 —/0.80 —/0.070
Cocoa-butter [cocoa butter]100.0 5.66 5.66 100.00 5.66 —   —   
Starch syrup78.0 2.05 1.60 0.30 0.01042.75 0.88 
Cognac—  1.26 —   —   —   —   —   
Port wine—  1.03 —   —   —   —   —   
Sign up85.0 0.60 0.51 —   —   —   —   
Citric acid (E330)91.2 0.11 0.10 —   —   —   —   
Essence strawberry—  0.026—   —   —   —   —   
Vanillin—  0.025—   —   —   —   —   
Total171.38 14.33 26.56 72.00 133.49 
Output in finished product88.3 163.67 13.7  25.37 68.8  127.48 
Mass fraction by dry matter163.67 15.5  25.37 77.9  127.48 
To the aqueous phase85.4  
List of recipes

calculations, forms, documents: