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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 185.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85132.87 132.67 —   —   99.75 132.54 
Apple puree [GOST]10.0 118.28 11.83 0.0920.11 8.62310.20 
Starch syrup78.0 20.86 16.27 0.30 0.06042.75 8.92 
water—  10.83 —   —   —   —   —   
Raw egg white12.0 4.52 0.54 —   —   0.9450.040
Sign up85.0 1.16 0.99 —   —   —   —   
Lactic acid (E270)40.0 1.16 0.46 —   —   —   —   
Vanilla essence—  0.12 —   —   —   —   —   
Total162.75 0.0900.17 81.69 151.70 
Output in finished product84.3 156.55 0.1  0.16 78.6  145.92 
Mass fraction by dry matter156.55 0.1  0.16 93.2  145.92 
To the aqueous phase83.3  
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