KondiDoc: технологические расчеты в кондитерском производстве
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Protein glaze → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Protein glaze Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 915.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85647.32 646.35 —   —   99.80 646.03 
Raw egg white12.0 277.43 33.29 —   —   0.9452.62 
Total679.64 —   —   70.85 648.65 
Output in finished product73.5 672.85 —  —   70.1  642.17 
Mass fraction by dry matter672.85 —  —   95.4  642.17 
To the aqueous phase72.6  
List of recipes

Protein glaze (Recipe No. 1) included in recipes:

No. 185 cookies "Stolichnaya", mixNo. 185
No. 185and shortbread "Tartletka" cookiesNo. 185i

Recipe on Protein glaze contained in handbooks:

calculations, forms, documents: