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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 387.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85195.41 195.12 —   —   99.75 194.92 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 94.89 70.22 8.57 8.13 44.56/11.39 42.28/10.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.28 37.19 82.50 36.53 —/0.80 —/0.35 
Cocoa-butter [cocoa butter]100.0 28.47 28.47 100.00 28.47 —   —   
Starch syrup78.0 28.47 22.21 0.30 0.09042.75 12.17 
Sign up—  6.33 —   —   —   —   —   
Vanillin—  0.12 —   —   —   —   —   
Total353.20 18.90 73.22 66.22 256.62 
Output in finished product88.6 343.32 18.4  71.17 64.4  249.44 
Mass fraction by dry matter343.32 20.7  71.17 72.7  249.44 
To the aqueous phase85.0  
List of recipes

Finishing cream (in candy No. 291) included in recipes:

No. 291 "Jubilee set" (Fruit)No. 291 set
No. 291 "Jubilee set" (Fruit)view No. 2

Recipe on Finishing cream contained in handbooks:

calculations, forms, documents: