KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Waffles → No. 243 Wafers Tender → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 243 Wafers Tender Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 102.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8545.80 45.73 —   —   99.80 45.71 
Confectionery fat99.7 30.53 30.44 99.70 30.44 —   —   
Roasted kernels97.5 15.27 14.89 52.00 7.94 1.00 0.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.11 5.13 82.50 5.04 —/0.80 —/0.050
Whole milk powder95.0 4.58 4.35 24.74 1.13 —/38.90 —/1.78 
Sign up99.850.72 0.72 —   —   99.80 0.72 
Total101.26 43.38 44.55 46.51 47.77 
Output in finished product98.3 100.96 43.3  44.42 46.4  47.63 
Mass fraction by dry matter100.96 44.0  44.42 47.2  47.63 
To the aqueous phase96.5  
List of recipes

No. 243 Wafers Tender (Filling) included in recipes:

No. 243 Wafers TenderNo. 243

Recipe on No. 243 Wafers Tender (Filling) contained in handbooks:

calculations, forms, documents: