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 home cooking (Kengis 1951) → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 611.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85543.20 542.39 —   —   99.75 541.84 
Raw egg white12.0 208.23 24.99 —   —   0.9451.97 
Vanillin—  0.045—   —   —   —   —   
Total567.37 —   —   88.99 543.81 
Output in finished product96.5 589.71 —  —   92.5  565.22 
Mass fraction by dry matter589.71 —  —   95.8  565.22 
To the aqueous phase96.4  
List of recipes

Recipe on No. 023 Air contained in handbooks:

calculations, forms, documents: