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. 032 Airy nut → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 032 Airy nut basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 470.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85253.37 252.99 —   —   99.80 252.86 
Roasted kernels97.5 165.19 161.06 52.00 85.90 1.00 1.65 
Raw egg white12.0 130.79 15.69 —   —   0.9451.24 
Flour, premium85.5 43.60 37.28 1.09 0.48 1.59 0.69 
Vanilla powder99.850.78 0.78 —   —   99.80 0.78 
Total467.80 18.37 86.38 54.70 257.22 
Output in finished product97.5 458.44 18.0  84.65 53.6  252.07 
Mass fraction by dry matter458.44 18.5  84.65 55.0  252.07 
To the aqueous phase95.5  
List of recipes

No. 032 Airy nut (basic recipe) included in recipes:

№183 Cake "Toomas"No. 183
№203 Cake "Daina"No. 203
№182 Cake "Rakhat"No. 182
№215 Cake "Yuzhanka"No. 215
№212 Cake "Kirovogradsky"No. 212

Recipe on No. 032 Airy nut contained in handbooks:

calculations, forms, documents: