KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 026 Airy nut → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 026 Airy nut basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 408.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85258.49 258.10 —   —   99.75 257.84 
Raw egg white12.0 129.24 15.51 —   —   0.9451.22 
Roasted kernels97.5 109.86 107.11 52.00 57.13 1.00 1.10 
Cocoa powder [Skurikhin]95.0 32.31 30.69 15.00 4.85 2.00 0.65 
Vanilla powder99.853.23 3.22 —   —   99.80 3.22 
Total414.64 15.18 61.98 64.68 264.03 
Output in finished product96.5 393.91 14.4  58.88 61.4  250.83 
Mass fraction by dry matter393.91 14.9  58.88 63.7  250.83 
To the aqueous phase94.6  
List of recipes

Recipe on No. 026 Airy nut contained in handbooks:

calculations, forms, documents: