KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished product "Nut" → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product "Nut" the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 456.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 163.36 19.60 —   —   0.9451.54 
Granulated sugar99.85155.19 154.96 —   —   99.75 154.80 
Roasted kernels97.5 155.19 151.31 52.00 80.70 1.00 1.55 
Chicken eggs [chicken egg] [2]27.0 102.10 27.57 11.99 12.24 0.73 0.75 
Flour, premium85.5 24.51 20.95 1.09 0.27 1.59 0.39 
Total374.40 20.43 93.21 34.85 159.03 
Output in finished product80.0 365.04 19.9  90.88 34.0  155.05 
Mass fraction by dry matter365.04 24.9  90.88 42.5  155.05 
To the aqueous phase63.0  
List of recipes

Semi-finished product "Nut" (the main) included in recipes:

№187 Cake "Odessa"No. 187

Recipe on Semi-finished product "Nut" contained in handbooks:

calculations, forms, documents: