KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 10 Gingerbread Sunflower (raw glazed) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 285.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 159.00 135.94 1.29 2.05 1.79 2.85 
Granulated sugar99.8557.11 57.02 —   —   99.75 56.97 
Starch syrup78.0 36.91 28.79 0.30 0.11 42.75 15.78 
Vegetable oil100.0 16.19 16.19 99.90 16.17 —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 14.81 1.78 3.20 0.47 —/4.70 —/0.70 
Sign up78.0 14.27 11.13 —   —   77.73 11.09 
Melange27.0 14.22 3.84 11.9881.70 0.73 0.10 
Water—  11.82 —   —   —   —   —   
Ammonium salt (E503(i))—  0.75 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.28 0.14 —   —   —   —   
Total254.84 7.19 20.50 30.58 87.25 
Output in finished product87.0 248.21 7.0  19.97 29.8  84.98 
Mass fraction by dry matter248.21 8.0  19.97 34.2  84.98 
To the aqueous phase69.6