KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 293 → 2 Coffee → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 2 Coffee

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 53.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 34.77 34.52 35.40 12.31 42.60 14.81 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.30 6.88 8.57 0.80 44.56/11.39 4.14/1.06 
water—  7.52 —   —   —   —   —   
Granulated sugar99.856.81 6.80 —   —   99.75 6.79 
Ground coffee98.0 1.11 1.08 14.40 0.16 2.80 0.030
Sign up78.0 0.85 0.66 0.30 —   42.75 0.36 
Total with sanitary waste49.95 24.85 13.27 50.22 26.82 
Sign up100.0 0.99 0.99 —   —   —   —   
Total without sanitary waste48.96 24.85 13.27 50.22 26.82 
Output in finished product90.2 48.17 24.5  13.06 49.4  26.39 
Mass fraction by dry matter48.17 27.1  13.06 54.8  26.39 
To the aqueous phase83.5  
List of recipes

Candy body No. 293 ( 2 Coffee) included in recipes:

№293 "Chocolate set"№293_2 Coffee

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: