KondiDoc: технологические расчеты в кондитерском производстве
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top layer → in candy No. 293 (revision No. 8) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: top layer in candy No. 293 (revision No. 8)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 804.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 509.89 506.33 35.40 180.50 42.60 217.21 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 135.54 100.30 8.57 11.62 44.56/11.39 60.40/15.44 
Granulated sugar99.8596.69 96.55 —   —   99.75 96.45 
water—  91.54 —   —   —   —   —   
Ground coffee98.0 22.97 22.51 14.40 3.31 2.80 0.64 
Sign up78.0 12.09 9.43 0.30 0.04042.75 5.17 
Total with sanitary waste735.11 24.31 195.47 48.48 389.91 
Sign up100.0 20.54 20.54 —   —   —   —   
Total without sanitary waste714.57 24.31 195.47 48.48 389.91 
Output in finished product88.3 710.11 24.2  194.25 48.2  387.48 
Mass fraction by dry matter710.11 27.4  194.25 54.6  387.48 
To the aqueous phase80.5  
List of recipes

top layer (in candy No. 293 (revision No. 8)) included in recipes:

Candy body No. 293Retz. No. 8 candy"Turkish coffee"
№293 "Chocolate set"№293_8 Turkish coffee

Recipe on top layer contained in handbooks:

calculations, forms, documents: