KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 233 Wafers Lemon → No. 233 (2) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 233 Wafers Lemon No. 233 (2)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 233.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85101.27 101.12 —   —   99.80 101.07 
Hydro fat99.7 81.52 81.28 99.70 81.28 —   —   
Flour, premium85.5 63.68 54.44 1.09 0.69 1.59 1.01 
Raw egg yolk46.0 6.37 2.93 28.7041.83 —   —   
Citric acid (E330)98.0 0.92 0.90 —   —   —   —   
Sign up—  0.56 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.32 0.16 —   —   —   —   
Salt96.5 0.32 0.31 —   —   —   —   
Phosphatides98.5 0.0610.060—   —   —   —   
Total241.19 35.84 83.80 43.66 102.08 
Output in finished product99.04231.55 34.4  80.45 41.9  98.00 
Mass fraction by dry matter231.55 34.7  80.45 42.3  98.00 
To the aqueous phase97.8  
List of recipes

Recipe on No. 233 Wafers Lemon contained in handbooks:

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