KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Tiny semi-finished products → №038 Amateur → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №038 Amateur Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 93.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 52.41 38.79 —   —   —   —   
Scraps from cakes and pastries70.0 25.68 17.98 —   —   —   —   
Flour, premium85.5 11.03 9.43 1.09 0.12 1.59 0.18 
Melange27.0 10.75 2.90 11.9881.29 0.73 0.080
Granulated sugar99.854.36 4.36 —   —   99.75 4.35 
Sign up—  2.62 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.51 0.48 15.00 0.0802.00 0.010
Ammonium carbonic (E503(i))—  0.45 —   —   —   —   —   
Essence—  0.14 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.0910.045—   —   —   —   
Total73.99 1.60 1.49 4.96 4.62 
Output in finished product76.0 70.83 1.5  1.43 4.7  4.42 
Mass fraction by dry matter70.83 2.0  1.43 6.2  4.42 
To the aqueous phase16.4  
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