KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 291 → view No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 291 view No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 152.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8567.61 67.50 —   —   99.75 67.44 
Mandarin cooking69.0 67.59 46.64 —   —   67.00 45.29 
Apple puree [GOST]10.0 67.58 6.76 0.0920.0608.6235.83 
Starch syrup78.0 9.01 7.03 0.30 0.03042.75 3.85 
Liqueur "Yuzhny"40.0 2.25 0.90 —   —   —   —   
Sign up85.0 1.10 0.93 —   —   —   —   
Citric acid (E330)91.2 0.23 0.21 —   —   —   —   
Essence tangerine—  0.056—   —   —   —   —   
Total129.97 0.0600.09080.48 122.41 
Output in finished product84.0 127.76 0.1  0.09079.1  120.33 
Mass fraction by dry matter127.76 0.1  0.09094.2  120.33 
To the aqueous phase83.2  
List of recipes

Candy body No. 291 (view No. 2) included in recipes:

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

Recipe on Candy body No. 291 contained in handbooks:

calculations, forms, documents: