KondiDoc: технологические расчеты в кондитерском производстве
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Nut filling → in cake # 257 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Nut filling in cake # 257

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 24.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8510.93 10.92 —   —   99.80 10.91 
Roasted kernels97.5 8.46 8.25 52.00 4.40 1.00 0.080
Whole milk powder95.0 1.61 1.53 24.74 0.40 —/38.90 —/0.63 
Natural roasted coffee96.0 1.33 1.27 14.40 0.19 2.80 0.040
Coconut oil100.0 1.07 1.07 100.00 1.07 —   —   
Sign up100.0 0.68 0.68 100.00 0.68 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.52 0.44 82.50 0.43 —/0.80 —   
Vanillin—  0.003—   —   —   —   —   
Total24.15 29.39 7.17 46.89 11.44 
Output in finished product98.2 23.96 29.1  7.11 46.5  11.35 
Mass fraction by dry matter23.96 29.7  7.11 47.4  11.35 
To the aqueous phase96.3  
List of recipes

Nut filling (in cake # 257) included in recipes:

№257 "Vaveite" cakeNo. 257

Recipe on Nut filling contained in handbooks:

calculations, forms, documents: