KondiDoc: технологические расчеты в кондитерском производстве
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Creamy lemon (# 160) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy lemon (# 160) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 421.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up10.0 222.44 22.24 —   —   3.90 8.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 177.95 149.48 82.50 146.81 —/0.80 —/1.42 
Powdered sugar99.85104.10 103.94 —   —   99.80 103.89 
Chicken eggs [chicken egg] [2]27.0 56.95 15.38 11.99 6.83 0.73 0.42 
Granulated sugar99.8551.16 51.08 —   —   99.75 51.03 
Sign up95.0 1.78 1.69 15.00 0.27 2.00 0.040
Total343.81 36.51 153.91 39.13 164.98 
Output in finished product80.0 337.28 35.8  150.99 38.4  161.85 
Mass fraction by dry matter337.28 44.8  150.99 48.0  161.85 
To the aqueous phase65.8  
List of recipes

Creamy lemon (# 160) (the main) included in recipes:

№160 Cake "Jubilee"No. 160

Recipe on Creamy lemon (# 160) contained in handbooks:

calculations, forms, documents: