KondiDoc: технологические расчеты в кондитерском производстве
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Fondant layer → in candy No. 293 (review No. 4) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fondant layer in candy No. 293 (review No. 4)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 877.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85669.16 668.16 —   —   99.75 667.49 
water—  195.35 —   —   —   —   —   
Oranges taken out of syrup70.0 86.92 60.85 —   —   —   —   
Starch syrup78.0 83.65 65.25 0.30 0.25 42.75 35.76 
Citric acid (E330)91.2 2.75 2.51 —   —   —   —   
Total796.76 0.0300.25 80.16 703.25 
Output in finished product89.6 786.06 —  0.25 79.1  693.81 
Mass fraction by dry matter786.06 —  0.25 88.3  693.81 
To the aqueous phase88.4  
List of recipes

Fondant layer (in candy No. 293 (review No. 4)) included in recipes:

№293 "Chocolate set"No. 293_4 Fondant with waffles
Candy body No. 293Retz. No. 4 candy"Fudge with waff."

Recipe on Fondant layer contained in handbooks:

calculations, forms, documents: