KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 215 Wafers Birch → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 215 Wafers Birch Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 28.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8513.81 13.79 —   —   99.75 13.78 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.71 4.97 8.57 0.58 44.56/11.39 2.99/0.76 
Coconut oil100.0 4.18 4.18 100.00 4.18 —   —   
Starch syrup78.0 2.02 1.57 0.30 0.01042.75 0.86 
Sorbitol (E420(i))95.0 1.44 1.37 —   —   —   —   
Sign up84.0 0.55 0.46 82.50 0.45 —/0.80 —   
Phosphatides98.5 0.0900.089—   —   —   —   
Vanillin—  0.008—   —   —   —   —   
Total26.42 18.58 5.22 64.48 18.12 
Output in finished product92.6 26.03 18.3  5.14 63.5  17.85 
Mass fraction by dry matter26.03 19.7  5.14 68.6  17.85 
To the aqueous phase89.6  
List of recipes

No. 215 Wafers Birch (Filling) included in recipes:

No. 215 Wafers Birchrecipe number 1

Recipe on No. 215 Wafers Birch (Filling) contained in handbooks:

calculations, forms, documents: