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 → No. 22 Winter gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 22 Winter gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 333.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 178.89 152.95 1.29 2.31 1.79 3.20 
Granulated sugar99.8584.26 84.14 —   —   99.75 84.05 
Margarine84.0 34.85 29.27 82.20 28.65 1.00 0.35 
Starch syrup78.0 33.19 25.89 0.30 0.10 42.75 14.19 
Water—  17.52 —   —   —   —   —   
Sign up100.0 5.14 5.14 99.90 5.13 —   —   
Ammonium salt (E503(i))—  1.08 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.83 0.42 —   —   —   —   
Essence—  0.25 —   —   —   —   —   
Total297.80 10.85 36.19 30.53 101.79 
Output in finished product87.0 290.06 10.6  35.25 29.7  99.14 
Mass fraction by dry matter290.06 12.2  35.25 34.2  99.14 
To the aqueous phase69.6  
List of recipes

Recipe on No. 22 Winter gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: