KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Butter-whipped semi-finished product basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 608 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 255.36 218.33 1.09 2.78 1.59 4.06 
Granulated sugar99.85193.30 193.01 —   —   99.75 192.82 
Margarine84.0 193.30 162.37 82.20 158.89 1.00 1.93 
Melange27.0 136.30 36.80 11.98816.34 0.73 0.99 
Total610.51 29.28 178.01 32.86 199.80 
Output in finished product95.0 577.60 27.7  168.41 31.1  189.03 
Mass fraction by dry matter577.60 29.2  168.41 32.7  189.03 
To the aqueous phase86.1