KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 239 Milk waffles → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 239 Milk waffles Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 169.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.7 78.14 77.91 99.70 77.91 —   —   
Powdered sugar99.8567.95 67.85 —   —   99.80 67.81 
Whole milk powder95.0 20.93 19.88 24.74 5.18 —/38.90 —/8.14 
Alcohol—  1.56 —   —   —   —   —   
Vanilla powder99.851.02 1.02 —   —   99.80 1.02 
Total166.66 49.14 83.09 43.83 74.12 
Output in finished product98.3 166.16 49.0  82.84 43.7  73.90 
Mass fraction by dry matter166.16 49.9  82.84 44.5  73.90 
To the aqueous phase96.2  
List of recipes

No. 239 Milk waffles (Filling) included in recipes:

No. 239 Milk wafflesNo. 239

Recipe on No. 239 Milk waffles (Filling) contained in handbooks:

calculations, forms, documents: