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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 129.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up91.0 89.70 81.63 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.65 34.98 82.50 34.36 —/0.80 —/0.33 
Total116.61 26.59 34.36 0.16 0.21 
Output in finished product88.9 114.86 26.2  33.84 0.2  0.21 
Mass fraction by dry matter114.86 29.5  33.84 0.2  0.21 
To the aqueous phase1.6  
List of recipes

Tea paste (Recipe No. 1) included in recipes:

№043 "Tea room"Housing
№043 "Tea room"No. 043

Recipe on Tea paste contained in handbooks:

calculations, forms, documents: