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. 018 Sand with walnut → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 018 Sand with walnut Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 450.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 214.54 183.43 1.09 2.34 1.59 3.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.20 82.49 82.50 81.02 —/0.80 —/0.79 
Granulated sugar99.8598.04 97.90 —   —   99.75 97.79 
Roasted kernels97.5 67.78 66.09 52.00 35.25 1.00 0.68 
Melange27.0 13.90 3.75 11.9881.67 0.73 0.10 
Sign up—  1.26 —   —   —   —   —   
Salt96.5 0.43 0.42 —   —   —   —   
Ammonium carbonic (E503(i))—  0.17 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.085—   —   —   —   
Total434.16 26.69 120.28 22.74 102.49 
Output in finished product94.5 425.91 26.2  117.99 22.3  100.54 
Mass fraction by dry matter425.91 27.7  117.99 23.6  100.54 
To the aqueous phase80.2  
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