KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Zephyr → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished Zephyr the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 660.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85377.08 376.51 —   —   99.75 376.14 
Starch syrup78.0 144.51 112.71 0.30 0.43 42.75 61.78 
water—  119.71 —   —   —   —   —   
Apple puree [GOST]10.0 103.81 10.38 0.0920.10 8.6238.95 
Powdered sugar99.8569.21 69.10 —   —   99.80 69.07 
Sign up12.0 69.21 8.31 —   —   0.9450.65 
Agar (E406)85.0 8.38 7.12 —   —   —   —   
Citric acid (E330)98.0 1.38 1.36 —   —   —   —   
Essence—  0.69 —   —   —   —   —   
Dye—  0.21 —   —   —   —   —   
Sign up—  0.14 —   —   —   —   —   
Total585.50 0.0800.53 78.19 516.59 
Output in finished product80.0 528.56 0.1  0.48 70.6  466.35 
Mass fraction by dry matter528.56 0.1  0.48 88.2  466.35 
To the aqueous phase77.9  
List of recipes

Semi-finished Zephyr (the main) included in recipes:

Diana cake [Balashikha]Recipe No. 1
Marshmallow cake [Balashikha]Recipe No. 1
Yaroslavna cake [Balashikha]Recipe No. 1
Cake Caprice [Balashikha]Recipe No. 1

calculations, forms, documents: