KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 123 cracker "Amateur" (no fat) No. 123

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 168.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 189.14 161.72 1.09 2.06 1.59 3.01 
water—  36.88 —   —   —   —   —   
Pressed bakery yeast25.0 0.42 0.10 2.60 0.0108.17 0.030
Salt96.5 0.32 0.31 —   —   —   —   
Total162.13 1.23 2.07 1.81 3.04 
Output in finished product92.0 154.84 1.2  1.98 1.7  2.90 
Mass fraction by dry matter154.84 1.3  1.98 1.9  2.90 
To the aqueous phase17.9