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Fondant glaze → in candy No. 291,292,294 (3) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fondant glaze in candy No. 291,292,294 (3)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 659.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85525.58 524.79 —   —   99.75 524.27 
Starch syrup78.0 94.60 73.79 0.30 0.28 42.75 40.44 
water—  37.60 —   —   —   —   —   
Cognac—  13.05 —   —   —   —   —   
Total598.58 0.0400.28 85.64 564.71 
Output in finished product89.6 590.82 —  0.28 84.5  557.39 
Mass fraction by dry matter590.82 —  0.28 94.3  557.39 
To the aqueous phase89.0  
List of recipes

Fondant glaze (in candy No. 291,292,294 (3)) included in recipes:

№294 (03) Sweets "Milk liqueur with cream finishing"body glazed with fondant glaze
No. 291 "Jubilee set" (Fruit)No. 291 set
№294 (03) Sweets "Milk liqueur with cream finishing"Basic recipe
№294 (03) Sweets "Milk liqueur with cream finishing"body glazed with chocolate glaze
No. 292 "Jubilee set" (creamy)view No. 2
No. 292 "Jubilee set" (creamy)No. 292 set
No. 291 "Jubilee set" (Fruit)view No. 2

Recipe on Fondant glaze contained in handbooks:

calculations, forms, documents: