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Soufflé Special → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Soufflé Special Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 633.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85288.10 287.67 —   —   99.75 287.38 
Starch syrup78.0 144.05 112.36 0.30 0.43 42.75 61.58 
Water—  92.11 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 71.71 60.23 82.50 59.16 —/0.80 —/0.57 
Raw egg white12.0 51.76 6.21 —   —   0.9450.49 
Sign up74.0 34.90 25.83 8.57 2.99 44.56/11.39 15.55/3.98 
Agar (E406)85.0 4.02 3.41 —   —   —   —   
Citric acid (E330)98.0 3.06 3.00 —   —   —   —   
Citrus essence—  1.62 —   —   —   —   —   
Total498.71 9.87 62.58 58.06 367.96 
Output in finished product76.0 481.69 9.5  60.44 56.1  355.40 
Mass fraction by dry matter481.69 12.5  60.44 73.8  355.40 
To the aqueous phase70.0  
List of recipes

Soufflé Special (Recipe No. 1) included in recipes:

Cake Bird's milk special [Balashikha]Recipe No. 1

calculations, forms, documents: