KondiDoc: технологические расчеты в кондитерском производстве
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Milk sugar → in candy No. 291 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Milk sugar in candy No. 291

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 536.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up11.5 909.18 104.56 3.20 29.09 —/4.70 —/42.73 
Granulated sugar99.85435.73 435.07 —   —   99.75 434.64 
Total539.63 5.42 29.09 86.13 462.41 
Output in finished product99.0 531.53 5.3  28.65 84.8  455.47 
Mass fraction by dry matter531.53 5.4  28.65 85.7  455.47 
To the aqueous phase98.8  
List of recipes

Milk sugar (in candy No. 291) included in recipes:

No. 291 "Jubilee set" (Fruit)No. 291 set
Candy body No. 291view No. 1
No. 291 "Jubilee set" (Fruit)view No. 1
Praline semifinishedin candy No. 291

Recipe on Milk sugar contained in handbooks:

calculations, forms, documents: