KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → №034 "Moscow" → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №034 "Moscow" Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 432 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 277.23 33.27 —   —   0.9452.62 
Granulated sugar99.85158.43 158.19 —   —   99.75 158.03 
Roasted kernels97.5 158.43 154.47 52.00 82.38 1.00 1.58 
Flour, premium85.5 63.37 54.18 1.09 0.69 1.59 1.01 
Melange27.0 63.37 17.11 11.9887.60 0.73 0.46 
Sign up99.851.58 1.58 —   —   99.80 1.58 
Almond essence—  0.24 —   —   —   —   —   
Total418.80 20.99 90.67 38.26 165.28 
Output in finished product92.0 397.44 19.9  86.05 36.3  156.85 
Mass fraction by dry matter397.44 21.7  86.05 39.5  156.85 
To the aqueous phase82.0  
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