KondiDoc: технологические расчеты в кондитерском производстве
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Protein-nut mass (in No. 372) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Protein-nut mass (in No. 372) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 71.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8538.68 38.62 —   —   99.75 38.58 
Roasted kernels97.5 20.92 20.40 52.00 10.88 1.00 0.21 
Raw egg white12.0 18.20 2.18 —   —   0.9450.17 
Flour, premium85.5 10.11 8.64 1.09 0.11 1.59 0.16 
Total69.85 15.33 10.99 54.56 39.12 
Output in finished product94.5 67.76 14.9  10.66 52.9  37.95 
Mass fraction by dry matter67.76 15.7  10.66 56.0  37.95 
To the aqueous phase90.6  
List of recipes

Protein-nut mass (in No. 372) (basic recipe) included in recipes:

No. 372 Pastry "Nut" (sliced)recipe number 1

Recipe on Protein-nut mass (in No. 372) contained in handbooks:

calculations, forms, documents: