KondiDoc: технологические расчеты в кондитерском производстве
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Fondant layer → in candy No. 193 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fondant layer in candy No. 193

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 992.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85518.27 517.50 —   —   99.75 516.97 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 421.88 312.19 8.57 36.16 44.56/11.39 187.99/48.05 
Starch syrup78.0 63.29 49.37 0.30 0.19 42.75 27.06 
Alcohol—  43.04 —   —   —   —   —   
Total879.05 3.66 36.35 76.89 763.25 
Output in finished product87.5 868.52 3.6  35.91 76.0  754.11 
Mass fraction by dry matter868.52 4.1  35.91 86.8  754.11 
To the aqueous phase85.9  
List of recipes

Fondant layer (in candy No. 193) included in recipes:

№193 "Capital"Housing
№193 "Capital"No. 193

Recipe on Fondant layer contained in handbooks:

calculations, forms, documents: