KondiDoc: технологические расчеты в кондитерском производстве
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Irek gingerbread syrup → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Irek gingerbread syrup basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 913 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85645.00 644.03 —   —   99.75 643.39 
water—  198.80 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 83.11 78.95 15.00 12.47 2.00 1.66 
Total722.99 1.37 12.47 70.65 645.05 
Output in finished product78.0 712.14 1.3  12.28 69.6  635.37 
Mass fraction by dry matter712.14 1.7  12.28 89.2  635.37 
To the aqueous phase76.0  
List of recipes

Irek gingerbread syrup (basic recipe) included in recipes:

No. 23 Irek gingerbread (glazed custard)recipe number 1

Recipe on Irek gingerbread syrup contained in handbooks:

calculations, forms, documents: