KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 293 → Retz. No. 10 candy"Liqueur jelly" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 10 candy"Liqueur jelly"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 818.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85579.70 578.83 —   —   99.75 578.25 
Pouring "Casserole"40.0 144.87 57.95 —   —   —   —   
Alcohol—  57.95 —   —   —   —   —   
water—  55.35 —   —   —   —   —   
Total636.78 —   —   70.64 578.25 
Output in finished product76.0 622.14 —  —   69.0  564.96 
Mass fraction by dry matter622.14 —  —   90.8  564.96 
To the aqueous phase74.2  
List of recipes

Candy body No. 293 (Retz. No. 10 candy"Liqueur jelly") included in recipes:

№293 "Chocolate set"No. 293_10 Liqueur jelly

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: