KondiDoc: технологические расчеты в кондитерском производстве
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Protein-almond semi-finished product crumb (in No. 192) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Protein-almond semi-finished product crumb (in No. 192) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 197.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 107.72 12.93 —   —   0.9451.02 
Powdered sugar99.8591.71 91.57 —   —   99.80 91.53 
Raw almond kernels94.0 91.68 86.18 52.60 48.22 5.90 5.41 
Total190.68 24.46 48.22 49.70 97.96 
Output in finished product92.0 181.33 23.3  45.86 47.3  93.16 
Mass fraction by dry matter181.33 25.3  45.86 51.4  93.16 
To the aqueous phase85.5  
List of recipes

Protein-almond semi-finished product crumb (in No. 192) (the main) included in recipes:

№192 Cake "Khreshchatyk"No. 192

Recipe on Protein-almond semi-finished product crumb (in No. 192) contained in handbooks:

calculations, forms, documents: