KondiDoc: технологические расчеты в кондитерском производстве
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Nut filling → in cake # 295 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Nut filling in cake # 295

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 358 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 129.26 108.57 82.50 106.64 —/0.80 —/1.03 
Dried almond kernel96.0 129.26 124.09 53.70 69.41 6.00 7.76 
Granulated sugar99.8586.20 86.07 —   —   99.75 85.98 
Fresh whole milk the weight ratio of fat 3.2%12.0 43.10 5.17 3.20 1.38 —/4.70 —/2.03 
Vanilla powder99.853.59 3.59 —   —   99.80 3.58 
Sign up—  1.71 —   —   —   —   —   
Total327.49 49.56 177.43 27.74 99.31 
Output in finished product88.0 315.04 47.7  170.68 26.7  95.53 
Mass fraction by dry matter315.04 54.2  170.68 30.3  95.53 
To the aqueous phase69.0  
List of recipes

Nut filling (in cake # 295) included in recipes:

№295 Pastry "Sand tube" with nut massrecipe number 1

Recipe on Nut filling contained in handbooks:

calculations, forms, documents: