KondiDoc: технологические расчеты в кондитерском производстве
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Whipped semi-finished product → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Whipped semi-finished product basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 983.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85375.88 375.32 —   —   99.75 374.94 
Starch syrup78.0 363.52 283.55 0.30 1.09 42.75 155.40 
water—  183.96 —   —   —   —   —   
Raw egg white12.0 110.20 13.22 —   —   0.9451.04 
Agar (E406)85.0 18.64 15.84 —   —   —   —   
Sign up—  1.70 —   —   —   —   —   
Total687.93 0.11 1.09 54.05 531.38 
Output in finished product68.1 669.46 0.1  1.06 52.6  517.11 
Mass fraction by dry matter669.46 0.2  1.06 77.2  517.11 
To the aqueous phase62.2  
List of recipes

Whipped semi-finished product (basic recipe) included in recipes:

Cake Lilac fog [Noginsk]Recipe No. 1
May Lilac cake [Noginsk]Recipe No. 1
Cake Splash of champagne [Noginsk]Recipe No. 1
Moonlight Sonata cake [Noginsk]Recipe No. 1
Cake Dreams of love [Noginsk]Recipe No. 1

calculations, forms, documents: