KondiDoc: технологические расчеты в кондитерском производстве
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Cooling fat filling (in No. 233) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cooling fat filling (in No. 233) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 883.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85527.75 526.96 —   —   99.80 526.69 
Confectionery fat99.7 351.86 350.80 99.70 350.80 —   —   
Citric acid (E330)98.0 5.24 5.14 —   —   —   —   
Essence—  2.64 —   —   —   —   —   
Crystalline menthol—  0.66 —   —   —   —   —   
Total882.90 39.70 350.80 59.60 526.69 
Output in finished product99.36878.04 39.5  348.87 59.3  523.79 
Mass fraction by dry matter878.04 39.7  348.87 59.7  523.79 
To the aqueous phase98.9  
List of recipes

Cooling fat filling (in No. 233) (the main) included in recipes:

№233 Cake "Cooling"No. 233

Recipe on Cooling fat filling (in No. 233) contained in handbooks:

calculations, forms, documents: