KondiDoc: технологические расчеты в кондитерском производстве
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Marzipan cream (in # 204) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marzipan cream (in # 204) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 774.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85237.49 237.14 —   —   99.80 237.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 146.63 123.17 82.50 120.97 —/0.80 —/1.17 
Dried peanut kernel96.0 142.51 136.81 47.07 67.08 4.34 6.18 
Granulated sugar99.8594.99 94.85 —   —   99.75 94.75 
Alcohol—  53.63 —   —   —   —   —   
Sign up95.0 46.48 44.16 24.74 11.50 —/38.90 —/18.08 
Starch syrup78.0 38.08 29.70 0.30 0.11 42.75 16.28 
water—  34.88 —   —   —   —   —   
Essence—  1.41 —   —   —   —   —   
Total665.82 25.77 199.66 47.33 366.74 
Output in finished product83.5 647.04 25.0  194.03 46.0  356.40 
Mass fraction by dry matter647.04 30.0  194.03 55.1  356.40 
To the aqueous phase73.6  
List of recipes

Marzipan cream (in # 204) (the main) included in recipes:

№204 Cake "Warpa" (Ear)No. 204

Recipe on Marzipan cream (in # 204) contained in handbooks:

calculations, forms, documents: