KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 151 cookies "Chestnuts" filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 397.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up88.0 266.24 234.29 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 159.74 118.21 8.57 13.69 44.56/11.39 71.18/18.19 
Cognac—  9.32 —   —   —   —   —   
Total352.50 3.45 13.69 20.89 83.00 
Output in finished product83.4 331.35 3.2  12.87 19.6  78.02 
Mass fraction by dry matter331.35 3.9  12.87 23.5  78.02 
To the aqueous phase54.1