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. 33 Nut gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 33 Nut gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 893.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 380.68 325.48 1.29 4.91 1.79 6.81 
Granulated sugar99.85257.35 256.97 —   —   99.75 256.71 
Artificial honey78.0 75.18 58.64 —   —   77.73 58.44 
Roasted kernels97.5 68.71 67.00 52.00 35.73 1.00 0.69 
Margarine84.0 52.63 44.21 82.20 43.26 1.00 0.53 
Sign up78.0 52.04 40.59 0.30 0.16 42.75 22.25 
Water—  39.45 —   —   —   —   —   
Raw egg yolk46.0 9.79 4.50 28.7042.81 —   —   
Vanilla essence—  1.27 —   —   —   —   —   
Ammonium salt (E503(i))—  1.17 —   —   —   —   —   
Sign up50.0 1.06 0.53 —   —   —   —   
Total797.92 9.72 86.87 38.67 345.43 
Output in finished product87.0 777.17 9.5  84.61 37.7  336.45 
Mass fraction by dry matter777.17 10.9  84.61 43.3  336.45 
To the aqueous phase74.3  
List of recipes

Recipe on No. 33 Nut gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: