KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → with led away. loss 3.2% Wedge → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 021 Puff with led away. loss 3.2% Wedge

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 656.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 436.15 372.91 1.09 4.75 1.59 6.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 290.76 244.24 82.50 239.88 —/0.80 —/2.33 
Melange27.0 22.10 5.97 11.9882.65 0.73 0.16 
Salt96.5 3.49 3.37 —   —   —   —   
Citric acid (E330)98.0 0.58 0.57 —   —   —   —   
Total627.05 37.68 247.28 1.31 8.60 
Output in finished product92.5 606.98 36.5  239.37 1.3  8.32 
Mass fraction by dry matter606.98 39.4  239.37 1.4  8.32 
To the aqueous phase14.7  
List of recipes

No. 021 Puff (with led away. loss 3.2% Wedge) included in recipes:

Puff cake with almonds [Wedge]Recipe No. 1

calculations, forms, documents: