KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 111 → bldg. from raspberry black seafood club. → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 111 bldg. from raspberry black seafood club.

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 411.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85138.97 138.76 —   —   99.75 138.62 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.79 75.43 82.50 74.08 —/0.80 —/0.72 
Starch syrup78.0 69.48 54.20 0.30 0.21 42.75 29.70 
water—  44.33 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 42.54 31.48 8.57 3.65 44.56/11.39 18.96/4.85 
Sign up72.0 38.99 28.07 0.20 0.08070.10 27.33 
Raw egg white12.0 24.79 2.98 —   —   0.9450.23 
Agar (E406)85.0 1.94 1.65 —   —   —   —   
Citric acid (E330)91.2 0.89 0.81 —   —   —   —   
Vanillin—  0.16 —   —   —   —   —   
Total333.37 18.96 78.02 53.09 218.46 
Output in finished product79.0 325.08 18.5  76.08 51.8  213.03 
Mass fraction by dry matter325.08 23.4  76.08 65.5  213.03 
To the aqueous phase71.1  
List of recipes

Candy body No. 111 (bldg. from raspberry black seafood club.) included in recipes:

№111 "Bird's milk"No. 111 (type No. 4)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: