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 with filling → №47 Apple gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №47 Apple gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 731.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 386.94 330.84 1.29 4.99 1.79 6.93 
Granulated sugar99.85219.10 218.78 —   —   99.75 218.55 
Artificial honey78.0 64.79 50.54 —   —   77.73 50.36 
Starch syrup78.0 43.19 33.69 0.30 0.13 42.75 18.46 
Apple puree [GOST]10.0 39.02 3.90 0.0920.0408.6233.36 
Sign up—  35.20 —   —   —   —   —   
Margarine84.0 18.00 15.12 82.20 14.80 1.00 0.18 
Vegetable oil100.0 18.00 18.00 99.90 17.98 —   —   
Melange27.0 12.66 3.42 11.9881.52 0.73 0.090
Ammonium salt (E503(i))—  2.81 —   —   —   —   —   
Sign up—  1.62 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.72 0.36 —   —   —   —   
Total674.64 5.40 39.46 40.75 297.93 
Output in finished product89.0 650.77 5.2  38.06 39.3  287.39 
Mass fraction by dry matter650.77 5.8  38.06 44.2  287.39 
To the aqueous phase78.1  
List of recipes

Recipe on №47 Apple gingerbread contained in handbooks:

calculations, forms, documents: