KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 217 Waffles Spring → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 217 Waffles Spring Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 495.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85285.25 284.83 —   —   99.80 284.68 
Confectionery fat99.7 190.26 189.69 99.70 189.69 —   —   
Cocoa powder [Skurikhin]95.0 19.11 18.16 15.00 2.87 2.00 0.38 
Vanilla powder99.852.48 2.48 —   —   99.80 2.48 
Total495.15 38.83 192.56 57.98 287.54 
Output in finished product99.55493.67 38.7  191.98 57.8  286.68 
Mass fraction by dry matter493.67 38.9  191.98 58.1  286.68 
To the aqueous phase99.2  
List of recipes

No. 217 Waffles Spring (Filling) included in recipes:

No. 217 Waffles Springrecipe number 1

Recipe on No. 217 Waffles Spring (Filling) contained in handbooks:

calculations, forms, documents: