KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → # 127 Roll Baku → No. 127 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 127 Roll Baku No. 127

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 401.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 167.39 143.12 1.09 1.82 1.59 2.66 
Dried hazelnut kernel96.0 55.81 53.58 60.10 33.54 —   —   
Raisins80.0 39.82 31.85 —   —   66.00 26.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 35.88 26.55 8.57 3.07 44.56/11.39 15.99/4.09 
Melange27.0 35.84 9.68 11.9884.30 0.73 0.26 
Sign up37.0 35.84 13.26 30.33 10.87 —/3.13 —/1.12 
Granulated sugar99.8527.88 27.84 —   —   99.75 27.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.32 15.39 82.50 15.11 —/0.80 —/0.15 
Vegetable oil100.0 8.76 8.76 99.90 8.75 —   —   
Raw egg yolk46.0 7.96 3.66 28.7042.28 —   —   
Sign up95.5 2.01 1.92 49.20 0.99 1.14 0.020
Salt96.5 0.72 0.70 —   —   —   —   
Pressed bakery yeast25.0 0.64 0.16 2.60 0.0208.17 0.050
Vanilla powder99.850.48 0.48 —   —   99.80 0.48 
Total336.95 20.10 80.75 19.17 77.03 
Output in finished product80.0 321.44 19.2  77.03 18.3  73.48 
Mass fraction by dry matter321.44 24.0  77.03 22.9  73.48 
To the aqueous phase47.8  
List of recipes

Recipe on # 127 Roll Baku contained in handbooks:

calculations, forms, documents: