KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 024 Air → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 024 Air Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 848.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85802.78 801.58 —   —   99.75 800.77 
Raw egg white12.0 401.39 48.17 —   —   0.9453.79 
Citric acid (E330)98.0 4.01 3.93 —   —   —   —   
Vanilla powder99.854.01 4.01 —   —   99.80 4.00 
Total857.69 —   —   95.26 808.56 
Output in finished product96.5 819.09 —  —   91.0  772.17 
Mass fraction by dry matter819.09 —  —   94.3  772.17 
To the aqueous phase96.3  
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