KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 251 Pioneer Waffles → No. 251 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 251 Pioneer Waffles No. 251

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 610.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85281.76 281.34 —   —   99.80 281.20 
Flour, premium85.5 166.21 142.11 1.09 1.81 1.59 2.64 
Hydro fat99.7 150.18 149.73 99.70 149.73 —   —   
Margarine84.0 44.52 37.40 82.20 36.60 1.00 0.45 
Raw egg yolk46.0 16.62 7.65 28.7044.77 —   —   
Sign up98.0 2.82 2.76 —   —   —   —   
Essence—  1.78 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.83 0.42 —   —   —   —   
Salt96.5 0.83 0.80 —   —   —   —   
Total622.20 31.60 192.91 46.57 284.29 
Output in finished product97.9 597.31 30.3  185.19 44.7  272.92 
Mass fraction by dry matter597.31 31.0  185.19 45.7  272.92 
To the aqueous phase95.4  
List of recipes

Recipe on No. 251 Pioneer Waffles contained in handbooks:

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