KondiDoc: технологические расчеты в кондитерском производстве
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Filling (candy) → in candy No. 293 (revision No. 23) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling (candy) in candy No. 293 (revision No. 23)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 353.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85232.34 231.99 —   —   99.75 231.76 
water—  67.83 —   —   —   —   —   
Raspberry podvarka69.0 55.52 38.31 —   —   67.00 37.20 
Starch syrup78.0 29.04 22.65 0.30 0.09042.75 12.41 
Alcohol—  23.13 —   —   —   —   —   
Sign up91.2 0.47 0.43 —   —   —   —   
Total293.39 0.0300.09079.69 281.37 
Output in finished product82.1 289.90 —  0.09078.7  278.02 
Mass fraction by dry matter289.90 —  0.09095.9  278.02 
To the aqueous phase81.5  
List of recipes

Filling (candy) (in candy No. 293 (revision No. 23)) included in recipes:

№293 "Chocolate set"No. 293_ 23 ℃ lipstick-raspberry beginning.

Recipe on Filling (candy) contained in handbooks:

calculations, forms, documents: