KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished biscuits for chocolate → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished biscuits for chocolate Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 536.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85256.39 256.01 —   —   99.80 255.88 
Raw egg white12.0 249.96 29.99 —   —   0.9452.36 
Flour, premium85.5 192.29 164.41 1.09 2.10 1.59 3.06 
Raw egg yolk46.0 153.82 70.76 28.70444.15 —   —   
Citric acid (E330)98.0 1.38 1.36 —   —   —   —   
Sign up99.851.29 1.28 —   —   99.80 1.29 
Total523.81 8.63 46.25 48.97 262.59 
Output in finished product93.0 498.67 8.2  44.03 46.6  249.99 
Mass fraction by dry matter498.67 8.8  44.03 50.1  249.99 
To the aqueous phase86.9  
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