KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Custard semi-finished products → No. 022 Custard → (!) 1952 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 022 Custard (!) 1952

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 850.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 624.54 168.63 11.98874.87 0.73 4.56 
Flour, premium85.5 416.36 355.99 1.09 4.54 1.59 6.62 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 208.18 174.87 82.50 171.75 —/0.80 —/1.67 
Salt96.5 4.86 4.69 —   —   —   —   
Total704.18 29.53 251.16 1.44 12.27 
Output in finished product77.0 654.88 27.5  233.58 1.3  11.41 
Mass fraction by dry matter654.88 35.7  233.58 1.7  11.41 
To the aqueous phase5.4  
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