KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → No. 093 "Air" cream on furcellaria agar → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 093 "Air" cream on furcellaria agar basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 481.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85212.87 212.55 —   —   99.75 212.34 
Starch syrup78.0 89.42 69.75 0.30 0.27 42.75 38.23 
Fruit filling74.0 80.30 59.42 —   —   71.50 57.41 
water—  79.66 —   —   —   —   —   
Raw egg white12.0 43.03 5.16 —   —   0.9450.41 
Sign up85.5 2.99 2.56 —   —   61.20 1.83 
Total349.45 0.0600.27 64.48 310.22 
Output in finished product70.0 336.77 0.1  0.26 62.1  298.96 
Mass fraction by dry matter336.77 0.1  0.26 88.8  298.96 
To the aqueous phase67.4  
List of recipes

Recipe on No. 093 "Air" cream on furcellaria agar contained in handbooks:

calculations, forms, documents: