KondiDoc: технологические расчеты в кондитерском производстве
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Protein semi-finished product (in No. 96, 97, 99, 221) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 492.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85471.73 471.02 —   —   99.75 470.55 
Raw egg white12.0 219.43 26.33 —   —   0.9452.07 
Total497.35 —   —   96.02 472.62 
Output in finished product96.5 474.97 —  —   91.7  451.35 
Mass fraction by dry matter474.97 —  —   95.0  451.35 
To the aqueous phase96.3  
List of recipes

Protein semi-finished product (in No. 96, 97, 99, 221) (basic recipe) included in recipes:

Lagonaki cake [Pavlovsky Posad]Recipe No. 1
Semi-finished protein crumb (in No. 221)the main
№096 Cake "Youth"recipe number 1
№097 Cake "Slavutich"recipe number 1
№099 Cake "Hvilya"recipe number 1
№221 Cake "Bucuria"No. 221

Recipe on Protein semi-finished product (in No. 96, 97, 99, 221) contained in handbooks:

calculations, forms, documents: