KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 128 Walnut roll → No. 128 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 128 Walnut roll No. 128

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 592.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 244.70 209.22 1.09 2.67 1.59 3.89 
Raw walnut kernel94.0 119.92 112.73 59.41 71.24 3.81 4.57 
Granulated sugar99.8597.82 97.68 —   —   99.75 97.58 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 97.82 36.19 30.33 29.67 —/3.13 —/3.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 62.63 52.61 82.50 51.67 —/0.80 —/0.50 
Sign up78.0 19.61 15.30 —   —   77.27 15.15 
Raw egg yolk46.0 19.55 8.99 28.7045.61 —   —   
Cinnamon100.0 1.36 1.36 —   —   —   —   
Total534.08 27.15 160.86 20.84 123.50 
Output in finished product86.0 509.55 25.9  153.47 19.9  117.83 
Mass fraction by dry matter509.55 30.1  153.47 23.1  117.83 
To the aqueous phase58.7  
List of recipes

Recipe on No. 128 Walnut roll contained in handbooks:

calculations, forms, documents: