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. 033 Sugar rolls → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 033 Sugar rolls Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 924.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 457.99 391.58 1.09 4.99 1.59 7.28 
Fresh whole milk the weight ratio of fat 3.2%12.0 457.99 54.96 3.20 14.66 —/4.70 —/21.53 
Granulated sugar99.85457.99 457.30 —   —   99.75 456.85 
Melange27.0 114.50 30.91 11.98813.73 0.73 0.84 
Vanilla powder99.854.58 4.57 —   —   99.80 4.57 
Total939.33 3.61 33.38 52.28 483.53 
Output in finished product97.0 897.06 3.4  31.88 49.9  461.77 
Mass fraction by dry matter897.06 3.6  31.88 51.5  461.77 
To the aqueous phase94.3  
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