KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 293 → Retz. No. 8 candy"Turkish coffee" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 8 candy"Turkish coffee"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 864.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85414.80 414.18 —   —   99.75 413.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 293.53 217.21 8.57 25.16 44.56/11.39 130.80/33.43 
Chocolate semi-finished product99.3 121.91 121.05 35.40 43.16 42.60 51.93 
Starch syrup78.0 55.12 42.99 0.30 0.17 42.75 23.56 
water—  21.89 —   —   —   —   —   
Sign up98.0 5.49 5.38 14.40 0.79 2.80 0.15 
Essence coffee—  0.29 —   —   —   —   —   
Total with sanitary waste800.82 8.01 69.28 74.25 641.93 
Sign up100.0 4.91 4.91 —   —   —   —   
Total without sanitary waste795.91 8.01 69.28 74.25 641.93 
Output in finished product89.8 776.41 7.8  67.58 72.4  626.20 
Mass fraction by dry matter776.41 8.7  67.58 80.7  626.20 
To the aqueous phase87.7  
List of recipes

Candy body No. 293 (Retz. No. 8 candy"Turkish coffee") included in recipes:

№293 "Chocolate set"№293_8 Turkish coffee

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: