KondiDoc: технологические расчеты в кондитерском производстве
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Sugar-treacle syrup → in candy No. 219 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sugar-treacle syrup in candy No. 219

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 541.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85372.14 371.58 —   —   99.75 371.21 
water—  125.16 —   —   —   —   —   
Starch syrup78.0 46.51 36.28 0.30 0.14 42.75 19.88 
Total407.86 0.0300.14 72.28 391.09 
Output in finished product75.0 405.82 —  0.14 71.9  389.13 
Mass fraction by dry matter405.82 —  0.14 95.9  389.13 
To the aqueous phase74.2  
List of recipes

Sugar-treacle syrup (in candy No. 219) included in recipes:

# 219 "Friend"Housing
# 219 "Friend"No. 219
Fruit lipstickin candy No. 219

Recipe on Sugar-treacle syrup contained in handbooks:

calculations, forms, documents: