KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 021 Puff Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 591.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 389.32 332.87 1.09 4.24 1.59 6.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 259.55 218.02 82.50 214.13 —/0.80 —/2.08 
Melange27.0 19.73 5.33 11.9882.37 0.73 0.14 
Salt96.5 3.11 3.01 —   —   —   —   
Citric acid (E330)98.0 0.52 0.51 —   —   —   —   
Total559.73 37.30 220.74 1.30 7.68 
Output in finished product92.5 547.42 36.5  215.89 1.3  7.51 
Mass fraction by dry matter547.42 39.4  215.89 1.4  7.51 
To the aqueous phase14.7  
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