KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 288 → view No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 288 view No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 241.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 150.30 111.23 8.57 12.88 44.56/11.39 66.97/17.12 
Granulated sugar99.8584.45 84.32 —   —   99.75 84.24 
Cognac—  15.03 —   —   —   —   —   
Dried almond kernel96.0 10.02 9.62 53.70 5.38 6.00 0.60 
Vanillin—  0.051—   —   —   —   —   
Total205.16 7.56 18.26 67.47 162.94 
Output in finished product83.0 200.44 7.4  17.84 65.9  159.19 
Mass fraction by dry matter200.44 8.9  17.84 79.4  159.19 
To the aqueous phase79.5  
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