KondiDoc: технологические расчеты в кондитерском производстве
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Candy body No. 114 → building "Souffle Pineapple" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 114 building "Souffle Pineapple"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 397.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85175.74 175.47 —   —   99.75 175.30 
Candied melon or watermelon70.0 101.25 70.88 —   —   —   —   
Starch syrup78.0 87.87 68.54 0.30 0.26 42.75 37.56 
water—  44.55 —   —   —   —   —   
Raw egg white12.0 27.71 3.32 —   —   0.9450.26 
Sign up—  6.65 —   —   —   —   —   
Agar (E406)85.0 4.39 3.73 —   —   —   —   
Citric acid (E330)91.2 1.77 1.61 —   —   —   —   
Pineapple essence—  0.17 —   —   —   —   —   
Total323.56 0.0700.26 53.59 213.12 
Output in finished product79.0 314.18 0.1  0.25 52.0  206.94 
Mass fraction by dry matter314.18 0.1  0.25 65.9  206.94 
To the aqueous phase71.3  
List of recipes

Candy body No. 114 (building "Souffle Pineapple") included in recipes:

№114 "Souffle"No. 114

Recipe on Candy body No. 114 contained in handbooks:

calculations, forms, documents: