KondiDoc: технологические расчеты в кондитерском производстве
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Punch blotting syrup (in # 196) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Punch blotting syrup (in # 196) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up17.0 208.15 35.39 —   —   —   —   
Granulated sugar99.8594.25 94.11 —   —   99.75 94.01 
water—  58.42 —   —   —   —   —   
Cognac—  8.81 —   —   —   —   —   
Essence of rum—  0.35 —   —   —   —   —   
Total129.49 —   —   26.03 94.01 
Output in finished product35.0 126.38 —  —   25.4  91.75 
Mass fraction by dry matter126.38 —  —   72.6  91.75 
To the aqueous phase28.1  
List of recipes

Punch blotting syrup (in # 196) (the main) included in recipes:

№196 Cake "Punchy"No. 196

Recipe on Punch blotting syrup (in # 196) contained in handbooks:

calculations, forms, documents: