KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 023 Air → for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 023 Air for catering establishments (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 820.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85797.00 795.80 —   —   99.75 795.01 
Raw egg white12.0 297.13 35.66 —   —   0.9452.81 
Vanillin—  0.20 —   —   —   —   —   
Total831.46 —   —   97.20 797.82 
Output in finished product96.5 792.07 —  —   92.6  760.02 
Mass fraction by dry matter792.07 —  —   96.0  760.02 
To the aqueous phase96.4  
List of recipes

Recipe on No. 023 Air contained in handbooks:

calculations, forms, documents: