KondiDoc: технологические расчеты в кондитерском производстве
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Candy body # 290 → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body # 290 Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 369 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 227.65 168.46 8.57 19.51 44.56/11.39 101.44/25.93 
Granulated sugar99.85129.19 129.00 —   —   99.75 128.87 
water—  52.29 —   —   —   —   —   
Cognac—  22.76 —   —   —   —   —   
Roasted coffee98.0 18.97 18.60 14.40 2.73 2.80 0.53 
Sign up96.0 15.02 14.42 53.70 8.07 6.00 0.90 
Vanillin—  0.077—   —   —   —   —   
Total with sanitary waste330.48 8.21 30.31 67.37 248.59 
Sign up100.0 16.97 16.97 —   —   —   —   
Total without sanitary waste313.51 8.21 30.31 67.37 248.59 
Output in finished product83.0 306.27 8.0  29.61 65.8  242.85 
Mass fraction by dry matter306.27 9.7  29.61 79.3  242.85 
To the aqueous phase79.5  
List of recipes

Candy body # 290 (Recipe No. 1) included in recipes:

№290 "Jubilee"view No. 1
№290 "Jubilee"No. 290 set

Recipe on Candy body # 290 contained in handbooks:

calculations, forms, documents: