KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Iris → №05 iris "Don Autumn" → No. 05 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №05 iris "Don Autumn" No. 05

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 773.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85433.57 432.92 —   —   99.75 432.49 
Starch syrup78.0 235.73 183.87 0.30 0.71 42.75 100.77 
water—  106.87 —   —   —   —   —   
Semi-fat-free soy flour92.0 70.43 64.80 9.60 6.76 6.67 4.70 
Margarine84.0 57.13 47.99 82.20 46.96 1.00 0.57 
Sign up69.0 39.12 26.99 —   —   67.00 26.21 
Essence of duchess—  0.39 —   —   —   —   —   
Total756.56 7.04 54.43 73.04 564.74 
Output in finished product95.5 738.41 6.9  53.12 71.3  551.19 
Mass fraction by dry matter738.41 7.2  53.12 74.6  551.19 
To the aqueous phase94.1  
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