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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 979.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85432.95 432.30 —   —   99.75 431.87 
Orange or tangerine peel70.0 249.46 174.62 —   —   —   —   
Starch syrup78.0 216.48 168.85 0.30 0.65 42.75 92.55 
water—  109.77 —   —   —   —   —   
Raw egg white12.0 68.26 8.19 —   —   0.9450.65 
Sign up—  16.37 —   —   —   —   —   
Agar (E406)85.0 10.82 9.20 —   —   —   —   
Citric acid (E330)91.2 4.35 3.97 —   —   —   —   
Essence orange—  0.55 —   —   —   —   —   
Paint red—  0.27 —   —   —   —   —   
Sign up—  0.27 —   —   —   —   —   
Total797.13 0.0700.65 53.59 525.07 
Output in finished product79.0 774.04 0.1  0.63 52.0  509.86 
Mass fraction by dry matter774.04 0.1  0.63 65.9  509.86 
To the aqueous phase71.3  
List of recipes

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

№114 "Souffle"No. 114

Recipe on Candy body No. 114 contained in handbooks:

calculations, forms, documents: