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
Weight knocked down cream → in candy No. 293 (revision No. 5.6) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Weight knocked down cream in candy No. 293 (revision No. 5.6)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 569.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 412.10 409.22 35.40 145.88 42.60 175.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 168.56 141.59 82.50 139.06 —/0.80 —/1.35 
Total550.81 50.04 284.94 30.99 176.43 
Output in finished product94.8 539.79 49.0  279.24 30.4  172.90 
Mass fraction by dry matter539.79 51.7  279.24 32.0  172.90 
To the aqueous phase85.4  
List of recipes

Weight knocked down cream (in candy No. 293 (revision No. 5.6)) included in recipes:

№293 "Chocolate set"№293_5 Chocolate cream
№293 "Chocolate set"No. 293_6 Four-layer shoes with cream
Candy body No. 293Retz. No. 5 candy"Chocolate cream"
Candy body No. 293Retz. No. 6 candy"Four-word waff."

Recipe on Weight knocked down cream contained in handbooks:

calculations, forms, documents: