KondiDoc: технологические расчеты в кондитерском производстве
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Corn mass → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Corn mass Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 505.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.5 318.90 310.93 —   —   —   —   
Frying fat99.7 192.29 191.71 99.70 191.71 —   —   
Total502.64 37.95 191.71 —   —   
Output in finished product98.3 496.75 37.5  189.46 —  —   
Mass fraction by dry matter496.75 38.1  189.46 —  —   
To the aqueous phase—  
List of recipes

Corn mass (Recipe No. 1) included in recipes:

№23а Halva "Corn-peanut"No. 23a
No. 23 Halva "Corn-peanut"No. 23

Recipe on Corn mass contained in handbooks:

calculations, forms, documents: