KondiDoc: технологические расчеты в кондитерском производстве
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Agar syrup → Recipe No. 3 (Voskr) for soufflé → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Agar syrup Recipe No. 3 (Voskr) for soufflé

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 790.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85462.65 461.96 —   —   99.75 461.49 
Starch syrup78.0 231.32 180.43 0.30 0.69 42.75 98.89 
water—  192.21 —   —   —   —   —   
Agar (E406)85.0 6.45 5.48 —   —   —   —   
Total647.87 0.0900.69 70.90 560.38 
Output in finished product76.0 600.70 0.1  0.64 65.7  519.58 
Mass fraction by dry matter600.70 0.1  0.64 86.5  519.58 
To the aqueous phase73.3  
List of recipes

Agar syrup (Recipe No. 3 (Voskr) for soufflé) included in recipes:

Souffle LuxRecipe No. 2 (for sah-ag. Sir.)
Cake Aquarium [Voskresensk]Recipe No. 1
Sweet Tooth Cake [Voskresensk]Recipe No. 1

calculations, forms, documents: