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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 208.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85119.55 119.37 —   —   99.75 119.25 
Starch syrup78.0 58.28 45.46 0.30 0.17 42.75 24.91 
water—  43.63 —   —   —   —   —   
Raw egg white12.0 15.00 1.80 —   —   0.9450.14 
Ground coffee98.0 4.87 4.77 14.40 0.70 2.80 0.14 
Sign up85.0 2.91 2.48 —   —   —   —   
Cognac—  0.60 —   —   —   —   —   
Vanillin—  0.035—   —   —   —   —   
Total with sanitary waste173.88 0.42 0.87 69.18 144.44 
Sign up100.0 4.36 4.36 —   —   —   —   
Total without sanitary waste169.52 0.42 0.87 69.18 144.44 
Output in finished product79.0 164.95 0.4  0.85 67.3  140.55 
Mass fraction by dry matter164.95 0.5  0.85 85.2  140.55 
To the aqueous phase76.2  
List of recipes

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

№114 "Souffle"No. 114

Recipe on Candy body No. 114 contained in handbooks:

calculations, forms, documents: