KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 237 Honey Waffles → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 237 Honey Waffles Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 734.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85351.03 350.50 —   —   99.80 350.33 
Confectionery fat99.7 305.40 304.48 99.70 304.48 —   —   
Natural honey78.0 77.23 60.24 —   —   77.27 59.68 
Citric acid (E330)98.0 1.58 1.55 —   —   —   —   
Essence honey—  0.74 —   —   —   —   —   
Sign up—  0.74 —   —   —   —   —   
Total716.77 41.45 304.48 55.82 410.01 
Output in finished product97.3 714.62 41.3  303.57 55.7  408.78 
Mass fraction by dry matter714.62 42.5  303.57 57.2  408.78 
To the aqueous phase95.4  
List of recipes

No. 237 Honey Waffles (Filling) included in recipes:

No. 237 Honey WafflesNo. 237

Recipe on No. 237 Honey Waffles (Filling) contained in handbooks:

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