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 → Puff No. 7 (1952) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 021 Puff Puff No. 7 (1952)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 596.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 400.04 342.03 1.09 4.36 1.59 6.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 266.69 224.02 82.50 220.02 —/0.80 —/2.13 
Melange27.0 20.27 5.47 11.9882.43 0.73 0.15 
Salt96.5 3.20 3.09 —   —   —   —   
Citric acid (E330)98.0 0.53 0.52 —   —   —   —   
Total575.14 38.00 226.81 1.32 7.89 
Output in finished product92.5 552.13 36.5  217.74 1.3  7.57 
Mass fraction by dry matter552.13 39.4  217.74 1.4  7.57 
To the aqueous phase14.7  
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