KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished product with mayonnaise → original 96g loss 4.5 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product with mayonnaise original 96g loss 4.5

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 700.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 387.96 331.71 1.09 4.23 1.59 6.17 
Margarine84.0 237.58 199.56 82.20 195.29 1.00 2.38 
Mayonnaise "Provencal"75.0 95.03 71.27 67.00 63.67 3.70 3.52 
Raw egg yolk46.0 85.53 39.34 28.70424.55 —   —   
Granulated sugar99.8519.01 18.98 —   —   99.75 18.96 
Sign up25.0 15.20 3.80 2.60 0.40 8.17 1.24 
Salt96.5 3.33 3.21 —   —   —   —   
Total667.87 41.11 288.14 4.60 32.27 
Output in finished product91.0 637.82 39.3  275.18 4.4  30.82 
Mass fraction by dry matter637.82 43.1  275.18 4.8  30.82 
To the aqueous phase32.7  
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