KondiDoc: технологические расчеты в кондитерском производстве
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No. K67 Creamy lipstick → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. K67 Creamy lipstick Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 531 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 278.35 205.98 8.57 23.85 44.56/11.39 124.03/31.70 
Granulated sugar99.85225.36 225.02 —   —   99.75 224.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 50.71 42.60 82.50 41.84 —/0.80 —/0.41 
Starch syrup78.0 21.72 16.94 0.30 0.07042.75 9.29 
Vanillin—  0.16 —   —   —   —   —   
Total490.53 12.38 65.76 71.37 378.99 
Output in finished product91.0 483.21 12.2  64.78 70.3  373.33 
Mass fraction by dry matter483.21 13.4  64.78 77.3  373.33 
To the aqueous phase88.7  
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