KondiDoc: технологические расчеты в кондитерском производстве
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Liqueur layer → in candy No. 191 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Liqueur layer in candy No. 191

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 912.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85519.44 518.66 —   —   99.75 518.14 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 252.15 186.59 8.57 21.61 44.56/11.39 112.36/28.72 
water—  64.39 —   —   —   —   —   
Wine "Madera"—  43.47 —   —   —   —   —   
Cocoa mass97.4 43.29 42.17 48.97 21.20 0.99 0.43 
Total747.42 4.69 42.81 71.18 649.60 
Output in finished product81.0 739.21 4.6  42.34 70.4  642.46 
Mass fraction by dry matter739.21 5.7  42.34 86.9  642.46 
To the aqueous phase78.7  
List of recipes

Liqueur layer (in candy No. 191) included in recipes:

№191 "Slavic"No. 191
№191 "Slavic"Housing

Recipe on Liqueur layer contained in handbooks:

calculations, forms, documents: