KondiDoc: технологические расчеты в кондитерском производстве
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Liqueur layer → in candy No. 194 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Liqueur layer in candy No. 194

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 146.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85117.04 116.86 —   —   99.75 116.75 
Cognac—  14.63 —   —   —   —   —   
Wine "Madera"—  14.63 —   —   —   —   —   
water—  1.49 —   —   —   —   —   
Paint red—  0.15 —   —   —   —   —   
Total116.86 —   —   79.80 116.75 
Output in finished product79.0 115.58 —  —   78.9  115.47 
Mass fraction by dry matter115.58 —  —   99.9  115.47 
To the aqueous phase79.0  
List of recipes

Liqueur layer (in candy No. 194) included in recipes:

№194 "Esmeralda"Housing
№194 "Esmeralda"No. 194

Recipe on Liqueur layer contained in handbooks:

calculations, forms, documents: