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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 887.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85327.41 326.92 —   —   99.75 326.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 209.89 176.31 82.50 173.16 —/0.80 —/1.68 
Starch syrup78.0 163.70 127.69 0.30 0.49 42.75 69.98 
water—  104.44 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 100.24 74.18 8.57 8.59 44.56/11.39 44.67/11.42 
Sign up12.0 58.35 7.00 —   —   0.9450.55 
Agar (E406)85.0 4.56 3.88 —   —   —   —   
Citric acid (E330)91.2 3.52 3.21 —   —   —   —   
Lemon essence—  0.83 —   —   —   —   —   
Yellow paint—  0.26 —   —   —   —   —   
Total719.19 20.53 182.24 50.74 450.31 
Output in finished product79.0 701.12 20.0  177.66 49.5  439.00 
Mass fraction by dry matter701.12 25.3  177.66 62.6  439.00 
To the aqueous phase70.2  
List of recipes

Candy body No. 111 (lemon case) included in recipes:

№111 "Bird's milk"No. 111 (type No. 3)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: