KondiDoc: технологические расчеты в кондитерском производстве
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Fondant layer → in candy No. 190 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fondant layer in candy No. 190

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 388.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85323.67 323.18 —   —   99.75 322.86 
water—  94.49 —   —   —   —   —   
Starch syrup78.0 40.46 31.56 0.30 0.12 42.75 17.30 
Citric acid (E330)91.2 2.17 1.98 —   —   —   —   
Fragrant essence—  0.39 —   —   —   —   —   
Total356.72 0.0300.12 87.65 340.16 
Output in finished product91.0 353.17 —  0.12 86.8  336.77 
Mass fraction by dry matter353.17 —  0.12 95.4  336.77 
To the aqueous phase90.6  
List of recipes

Fondant layer (in candy No. 190) included in recipes:

№190 "Flame"No. 190
№190 "Flame"Housing

Recipe on Fondant layer contained in handbooks:

calculations, forms, documents: