KondiDoc: технологические расчеты в кондитерском производстве
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Fat filling (in No. 376) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fat filling (in No. 376) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 195.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8593.78 93.64 —   —   99.80 93.59 
Confectionery fat99.7 78.16 77.92 99.70 77.93 —   —   
Whole milk powder95.0 23.45 22.27 24.74 5.80 —/38.90 —/9.12 
Vanilla powder99.851.17 1.17 —   —   99.80 1.17 
Total195.01 42.81 83.73 51.48 100.69 
Output in finished product99.2 194.04 42.6  83.31 51.2  100.19 
Mass fraction by dry matter194.04 42.9  83.31 51.6  100.19 
To the aqueous phase98.5  
List of recipes

Fat filling (in No. 376) (basic recipe) included in recipes:

No. 376 Pastry "Wafer" dairyrecipe number 1

Recipe on Fat filling (in No. 376) contained in handbooks:

calculations, forms, documents: