KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished product honey → Recipe number 2 (Sunday) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product honey Recipe number 2 (Sunday)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 972.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 612.80 523.94 1.09 6.68 1.59 9.74 
Granulated sugar99.85231.20 230.85 —   —   99.75 230.62 
Margarine84.0 112.23 94.27 82.20 92.25 1.00 1.12 
Melange27.0 84.18 22.73 11.98810.09 0.73 0.61 
Natural honey78.0 56.12 43.77 —   —   77.27 43.36 
Sign up78.0 22.45 17.51 0.30 0.07042.75 9.60 
Baking soda (E500(ii))50.0 7.86 3.93 —   —   —   —   
Total937.01 11.22 109.09 30.33 295.05 
Output in finished product94.5 919.20 11.0  107.02 29.8  289.44 
Mass fraction by dry matter919.20 11.6  107.02 31.5  289.44 
To the aqueous phase84.4  
List of recipes

Semi-finished product honey (Recipe number 2 (Sunday)) included in recipes:

Cake Honey flavor [Voskresensk]Recipe No. 1

calculations, forms, documents: