KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 019 Sand rings with walnut → Sand rings with nuts No. 6 52g → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 019 Sand rings with walnut Sand rings with nuts No. 6 52g

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 179.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 83.47 71.36 1.09 0.91 1.59 1.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.37 38.95 82.50 38.26 —/0.80 —/0.37 
Granulated sugar99.8530.91 30.87 —   —   99.75 30.83 
Roasted kernels97.5 30.91 30.14 52.00 16.07 1.00 0.31 
Melange27.0 10.82 2.92 11.9881.30 0.73 0.080
Sign up27.0 1.55 0.42 11.99 0.19 0.73 0.010
Essence—  0.31 —   —   —   —   —   
Salt96.5 0.31 0.30 —   —   —   —   
Ammonium carbonic (E503(i))—  0.077—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0770.039—   —   —   —   
Total174.99 31.59 56.73 18.26 32.80 
Output in finished product95.0 170.62 30.8  55.31 17.8  31.98 
Mass fraction by dry matter170.62 32.4  55.31 18.7  31.98 
To the aqueous phase78.0  
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