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. 020 Sand with cocoa powder → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 020 Sand with cocoa powder Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 28 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 16.07 13.74 1.09 0.18 1.59 0.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.18 5.19 82.50 5.10 —/0.80 —/0.050
Granulated sugar99.856.17 6.16 —   —   99.75 6.15 
Cocoa powder [Skurikhin]95.0 1.70 1.61 15.00 0.26 2.00 0.030
Melange27.0 0.87 0.24 11.9880.10 0.73 0.010
Sign up—  0.079—   —   —   —   —   
Salt96.5 0.0270.026—   —   —   —   
Ammonium carbonic (E503(i))—  0.011—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0110.005—   —   —   —   
Total26.97 20.14 5.64 23.14 6.48 
Output in finished product94.5 26.46 19.8  5.53 22.7  6.36 
Mass fraction by dry matter26.46 20.9  5.53 24.0  6.36 
To the aqueous phase80.5  
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