KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished sandy product with nuts (in No. 195) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished sandy product with nuts (in No. 195) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 132.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 66.99 57.28 1.09 0.73 1.59 1.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 37.22 31.26 82.50 30.71 —/0.80 —/0.30 
Granulated sugar99.8524.81 24.77 —   —   99.75 24.75 
Roasted kernels97.5 12.40 12.09 52.00 6.45 1.00 0.12 
Melange27.0 8.68 2.34 11.9881.04 0.73 0.060
Sign up—  0.25 —   —   —   —   —   
Salt96.5 0.25 0.24 —   —   —   —   
Ammonium carbonic (E503(i))—  0.062—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0620.031—   —   —   —   
Total128.02 29.29 38.93 19.71 26.20 
Output in finished product94.5 125.59 28.7  38.19 19.3  25.70 
Mass fraction by dry matter125.59 30.4  38.19 20.5  25.70 
To the aqueous phase77.9  
List of recipes

Semi-finished sandy product with nuts (in No. 195) (the main) included in recipes:

№195 Cake "Peach"No. 195

Recipe on Semi-finished sandy product with nuts (in No. 195) contained in handbooks:

calculations, forms, documents: