KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → like caramel → №007 Kangalyak with peas → No. 007 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №007 Kangalyak with peas No. 007

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 171.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85118.90 118.72 —   —   99.75 118.60 
Wheat flour 1s85.5 42.25 36.13 1.29 0.55 1.79 0.76 
Peas82.0 10.27 8.42 1.53 0.16 3.24 0.33 
water—  2.26 —   —   —   —   —   
Citric acid (E330)91.2 0.12 0.11 —   —   —   —   
Total163.38 0.41 0.71 69.91 119.69 
Output in finished product94.0 160.93 0.4  0.70 68.9  117.90 
Mass fraction by dry matter160.93 0.4  0.70 73.3  117.90 
To the aqueous phase92.0  
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