KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 111 → creamy body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 111 creamy body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 354 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85130.58 130.38 —   —   99.75 130.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.37 70.87 82.50 69.61 —/0.80 —/0.67 
Starch syrup78.0 65.29 50.92 0.30 0.20 42.75 27.91 
water—  41.65 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.98 29.58 8.57 3.43 44.56/11.39 17.82/4.55 
Sign up12.0 23.28 2.79 —   —   0.9450.22 
Agar (E406)85.0 1.82 1.55 —   —   —   —   
Citric acid (E330)91.2 0.84 0.77 —   —   —   —   
Vanillin—  0.13 —   —   —   —   —   
Total286.86 20.69 73.24 50.73 179.59 
Output in finished product79.0 279.66 20.2  71.40 49.5  175.08 
Mass fraction by dry matter279.66 25.5  71.40 62.6  175.08 
To the aqueous phase70.2  
List of recipes

Candy body No. 111 (creamy body) included in recipes:

№111 "Bird's milk"No. 111 (type No. 1)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: