KondiDoc: технологические расчеты в кондитерском производстве
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Candy mass → in candy No. 293 (review No. 16) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy mass in candy No. 293 (review No. 16)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 508.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85213.71 213.39 —   —   99.80 213.28 
Roasted almond kernel97.5 133.63 130.29 55.90 74.70 2.60 3.47 
Granulated sugar99.85120.23 120.05 —   —   99.75 119.93 
Cognac—  40.08 —   —   —   —   —   
Starch syrup78.0 17.81 13.89 0.30 0.05042.75 7.61 
Sign up—  0.27 —   —   —   —   —   
Total477.62 14.70 74.75 67.69 344.29 
Output in finished product92.5 470.46 14.5  73.63 66.7  339.13 
Mass fraction by dry matter470.46 15.7  73.63 72.1  339.13 
To the aqueous phase89.9  
List of recipes

Candy mass (in candy No. 293 (review No. 16)) included in recipes:

Candy body No. 293Retz. No. 16 candy"Custard marz."
№293 "Chocolate set"No. 293_16 Custard marzipan (almonds)

Recipe on Candy mass contained in handbooks:

calculations, forms, documents: