KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №19 Gingerbread Gorodetskaya fun (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №19 Gingerbread Gorodetskaya fun (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 629.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 300.66 257.06 1.29 3.88 1.79 5.38 
Granulated sugar99.85159.17 158.93 —   —   99.75 158.77 
Starch syrup78.0 71.91 56.09 0.30 0.22 42.75 30.74 
Roasted kernels97.5 51.40 50.12 52.00 26.73 1.00 0.51 
Margarine84.0 41.17 34.58 82.20 33.84 1.00 0.41 
Sign up—  27.68 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 19.62 5.30 11.99 2.35 0.73 0.14 
Ammonium salt (E503(i))—  2.97 —   —   —   —   —   
Essence—  1.31 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.95 0.48 —   —   —   —   
Total562.55 10.64 67.02 31.11 195.95 
Output in finished product87.0 547.93 10.4  65.28 30.3  190.86 
Mass fraction by dry matter547.93 11.9  65.28 34.8  190.86 
To the aqueous phase70.0  
List of recipes

Recipe on №19 Gingerbread Gorodetskaya fun (glazed custard) contained in handbooks:

calculations, forms, documents: