KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 017 Sand with nuts and cocoa powder → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 017 Sand with nuts and cocoa powder Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 873.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 421.81 360.65 1.09 4.60 1.59 6.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 234.34 196.85 82.50 193.33 —/0.80 —/1.87 
Granulated sugar99.85156.23 155.99 —   —   99.75 155.84 
Roasted cashew kernels [2]97.5 78.11 76.16 46.00 35.93 4.97 3.88 
Melange27.0 54.68 14.76 11.9886.56 0.73 0.40 
Sign up95.0 46.87 44.52 15.00 7.03 2.00 0.94 
Essence—  1.56 —   —   —   —   —   
Salt96.5 1.56 1.51 —   —   —   —   
Ammonium carbonic (E503(i))—  0.39 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.39 0.20 —   —   —   —   
Total850.64 28.32 247.45 19.34 168.99 
Output in finished product95.5 834.48 27.8  242.75 19.0  165.78 
Mass fraction by dry matter834.48 29.1  242.75 19.9  165.78 
To the aqueous phase80.9  
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