KondiDoc: технологические расчеты в кондитерском производстве
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Finishing semi-finished product (in No. 363) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Finishing semi-finished product (in No. 363) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 967 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85558.94 558.10 —   —   99.75 557.54 
Roasted kernels97.5 279.51 272.52 52.00 145.35 1.00 2.80 
water—  102.92 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.55 46.67 82.50 45.83 —/0.80 —/0.44 
Total877.29 19.77 191.18 57.98 560.63 
Output in finished product88.0 850.96 19.2  185.44 56.2  543.80 
Mass fraction by dry matter850.96 21.8  185.44 63.9  543.80 
To the aqueous phase82.4  
List of recipes

Finishing semi-finished product (in No. 363) (basic recipe) included in recipes:

№363 Almond cake with creamrecipe number 1

Recipe on Finishing semi-finished product (in No. 363) contained in handbooks:

calculations, forms, documents: