KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Air semi-finished product (in No. 223) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 138.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85109.89 109.72 —   —   99.75 109.62 
Raw egg white12.0 99.90 11.99 —   —   0.9450.94 
Flour, premium85.5 19.98 17.08 1.09 0.22 1.59 0.32 
Vanilla powder99.851.00 1.00 —   —   99.80 1.00 
Total139.79 0.16 0.22 80.96 111.88 
Output in finished product96.5 133.36 0.2  0.21 77.2  106.73 
Mass fraction by dry matter133.36 0.2  0.21 80.0  106.73 
To the aqueous phase95.7