KondiDoc: технологические расчеты в кондитерском производстве
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Apple filling. biscuit-apple cake → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Apple filling. biscuit-apple cake basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 501.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85360.07 359.53 —   —   99.75 359.17 
Apple puree [GOST]10.0 240.06 24.01 0.0920.22 8.62320.70 
Wine—  9.74 —   —   —   20.00 1.95 
Apple essence—  0.73 —   —   —   —   —   
Citric acid (E330)98.0 0.25 0.24 —   —   —   —   
Total383.77 0.0400.22 76.14 381.82 
Output in finished product74.0 371.11 —  0.21 73.6  369.22 
Mass fraction by dry matter371.11 0.1  0.21 99.5  369.22 
To the aqueous phase73.9  
List of recipes

Apple filling. biscuit-apple cake (basic recipe) included in recipes:

№052 "Biscuit-apple" cakerecipe number 1

Recipe on Apple filling. biscuit-apple cake contained in handbooks:

calculations, forms, documents: