KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished protein product (in No. 170) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished protein product (in No. 170) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 815.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85676.67 675.66 —   —   99.75 674.98 
Raw egg white12.0 326.11 39.13 —   —   0.9453.08 
Flour, premium85.5 122.29 104.56 1.09 1.33 1.59 1.94 
Total819.35 0.16 1.33 83.43 680.00 
Output in finished product96.5 786.57 0.2  1.28 80.1  652.80 
Mass fraction by dry matter786.57 0.2  1.28 83.0  652.80 
To the aqueous phase95.8  
List of recipes

Semi-finished protein product (in No. 170) (the main) included in recipes:

№170 Cake "Volynsky"No. 170

Recipe on Semi-finished protein product (in No. 170) contained in handbooks:

calculations, forms, documents: