KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 293 → Retz. No. 16 candy"Custard marz." → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 16 candy"Custard marz."

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 869.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85379.32 378.75 —   —   99.80 378.56 
Roasted almond kernel97.5 226.20 220.55 55.90 126.45 2.60 5.88 
Granulated sugar99.85203.51 203.20 —   —   99.75 203.00 
Cognac—  67.84 —   —   —   —   —   
Starch syrup78.0 30.14 23.51 0.30 0.09042.75 12.88 
Sign up—  0.46 —   —   —   —   —   
Total826.01 14.56 126.54 69.07 600.32 
Output in finished product92.7 805.75 14.2  123.44 67.4  585.60 
Mass fraction by dry matter805.75 15.3  123.44 72.7  585.60 
To the aqueous phase90.2  
List of recipes

Candy body No. 293 (Retz. No. 16 candy"Custard marz.") included in recipes:

№293 "Chocolate set"No. 293_16 Custard marzipan (almonds)

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: