KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 228 Wafers Karaganda → No. 228 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 228 Wafers Karaganda No. 228

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 848.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85370.70 370.14 —   —   99.80 369.96 
Flour, premium85.5 231.13 197.62 1.09 2.52 1.59 3.67 
Hydro fat99.7 220.57 219.91 99.70 219.91 —   —   
Whole milk powder95.0 54.86 52.12 24.74 13.57 —/38.90 —/21.34 
Raw egg yolk46.0 23.11 10.63 28.7046.63 —   —   
Sign up95.0 21.50 20.43 15.00 3.23 2.00 0.43 
Vanilla essence—  1.41 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.16 0.58 —   —   —   —   
Salt96.5 1.16 1.12 —   —   —   —   
Total872.54 28.97 245.86 45.71 387.93 
Output in finished product98.7 837.64 27.8  236.03 43.9  372.41 
Mass fraction by dry matter837.64 28.2  236.03 44.5  372.41 
To the aqueous phase97.1  
List of recipes

Recipe on No. 228 Wafers Karaganda contained in handbooks:

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