KondiDoc: технологические расчеты в кондитерском производстве
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Agar syrup → Recipe No. 1 (Noginsk) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup Recipe No. 1 (Noginsk)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 99.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8541.91 41.85 —   —   99.75 41.81 
Starch syrup78.0 40.53 31.61 0.30 0.12 42.75 17.33 
water—  20.51 —   —   —   —   —   
Agar (E406)85.0 2.08 1.77 —   —   —   —   
Total75.23 0.12 0.12 59.26 59.14 
Output in finished product75.0 74.85 0.1  0.12 59.0  58.84 
Mass fraction by dry matter74.85 0.2  0.12 78.6  58.84 
To the aqueous phase70.2  
List of recipes

Agar syrup (Recipe No. 1 (Noginsk)) included in recipes:

Whipped semi-finished productbasic recipe
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: