KondiDoc: технологические расчеты в кондитерском производстве
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Tiina Wetting Syrup → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Tiina Wetting Syrup basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 300.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85153.46 153.23 —   —   99.75 153.08 
water—  133.32 —   —   —   —   —   
Cognac or dessert wine—  20.23 —   —   —   —   —   
Citric acid (E330)98.0 0.58 0.57 —   —   —   —   
Total153.79 —   —   50.99 153.08 
Output in finished product50.0 150.10 —  —   49.8  149.41 
Mass fraction by dry matter150.10 —  —   99.5  149.41 
To the aqueous phase49.9  
List of recipes

Tiina Wetting Syrup (basic recipe) included in recipes:

№023 Cake "Tiina"recipe number 1

Recipe on Tiina Wetting Syrup contained in handbooks:

calculations, forms, documents: