KondiDoc: технологические расчеты в кондитерском производстве
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Middle layer → in candy No. 293 (revision No. 20) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Middle layer in candy No. 293 (revision No. 20)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 931.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up10.0 649.21 64.92 0.0600.39 5.33 34.60 
Granulated sugar99.85556.33 555.49 —   —   99.75 554.94 
Strawberry cooking69.0 255.37 176.21 —   —   67.00 171.10 
Citric acid (E330)91.2 1.89 1.72 —   —   —   —   
Essence strawberry—  0.81 —   —   —   —   —   
Total798.34 0.0400.39 81.64 760.64 
Output in finished product85.0 791.94 —  0.39 81.0  754.54 
Mass fraction by dry matter791.94 —  0.39 95.3  754.54 
To the aqueous phase84.4  
List of recipes

Middle layer (in candy No. 293 (revision No. 20)) included in recipes:

№293 "Chocolate set"No. 293_20 Clicquot
Candy body No. 293Retz. No. 20 candy"Clicquot"

Recipe on Middle layer contained in handbooks:

calculations, forms, documents: