KondiDoc: технологические расчеты в кондитерском производстве
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Coffee extract → in candy No. 293 (revision No. 2) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Coffee extract in candy No. 293 (revision No. 2)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 717.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up—  1280.70 —   —   —   —   —   
Ground coffee98.0 256.11 250.99 14.40 36.88 2.80 7.17 
Total with sanitary waste250.99 5.14 36.88 1.00 7.17 
Sign up100.0 228.95 228.95 —   —   —   —   
Total without sanitary waste22.04 5.14 36.88 1.00 7.17 
Output in finished product3.0 21.52 5.0  36.01 1.0  7.00 
Mass fraction by dry matter21.52 167.3  36.01 32.5  7.00 
To the aqueous phase1.0  
List of recipes

Coffee extract (in candy No. 293 (revision No. 2)) included in recipes:

№293 "Chocolate set"№293_2 Coffee
Candy body No. 293 2 Coffee

Recipe on Coffee extract contained in handbooks:

calculations, forms, documents: