KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. 117 Sugar paste for cards → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 117 Sugar paste for cards basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 121.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85114.77 114.60 —   —   99.80 114.54 
water—  7.03 —   —   —   —   —   
Gelatin86.0 1.27 1.10 0.38 —   —   —   
Total115.69 —   —   94.19 114.54 
Output in finished product94.0 114.30 —  —   93.1  113.16 
Mass fraction by dry matter114.30 —  —   99.0  113.16 
To the aqueous phase93.9  
List of recipes

No. 117 Sugar paste for cards (basic recipe) included in recipes:

Love Lake cake (figured) [Voskresensk]Recipe No. 1
№209 Cake "Voronezh"No. 209
№025 Cake "Yatran"recipe number 1
Cake Olesya [Yakhroma]Recipe No. 1
Moonlight Sonata cake [Noginsk]Recipe No. 1
Love Lake cake (figured) [Voskresensk]Recipe No. 2

Recipe on No. 117 Sugar paste for cards contained in handbooks:

calculations, forms, documents: