KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 293 → Retz. No. 7 candy"Grill in shock." → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 7 candy"Grill in shock."

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 51.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8538.37 38.31 —   —   99.75 38.27 
Roasted hazelnut kernel97.5 12.00 11.70 68.80 8.26 0.20 0.020
Starch syrup78.0 2.40 1.87 0.30 0.01042.75 1.03 
Vanillin—  0.010—   —   —   —   —   
Total51.89 16.18 8.27 76.95 39.32 
Output in finished product99.0 50.59 15.8  8.06 75.0  38.33 
Mass fraction by dry matter50.59 15.9  8.06 75.8  38.33 
To the aqueous phase98.7  
List of recipes

Candy body No. 293 (Retz. No. 7 candy"Grill in shock.") included in recipes:

№293 "Chocolate set"№293_7 Chocolate covered roast

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: