KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Candy body No. 293 → Recipe No. 3 candy "Rosita" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Recipe No. 3 candy "Rosita"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 392 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85237.96 237.60 —   —   99.75 237.37 
Dried almond kernel96.0 89.23 85.66 53.70 47.92 6.00 5.35 
Starch syrup78.0 38.05 29.68 0.30 0.11 42.75 16.27 
water—  12.40 —   —   —   —   —   
Alcohol—  11.90 —   —   —   —   —   
Sign up99.8511.89 11.88 —   —   99.80 11.87 
Vanilla essence—  0.45 —   —   —   —   —   
Total364.82 12.25 48.03 69.10 270.86 
Output in finished product90.8 355.94 12.0  46.86 67.4  264.27 
Mass fraction by dry matter355.94 13.2  46.86 74.2  264.27 
To the aqueous phase88.0  
List of recipes

Candy body No. 293 (Recipe No. 3 candy "Rosita") included in recipes:

№293 "Chocolate set"No. 293_3 Rosita

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: