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 semi-finished products → Finishing semi-finished products → Other semi-finished products → No. 110 Coffee paste → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 110 Coffee paste basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 230.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up96.0 185.09 177.69 14.40 26.65 2.80 5.18 
Confectionery fat99.7 46.27 46.13 99.70 46.13 —   —   
Total223.82 31.60 72.78 2.25 5.18 
Output in finished product96.7 222.70 31.4  72.42 2.2  5.15 
Mass fraction by dry matter222.70 32.5  72.42 2.3  5.15 
To the aqueous phase40.3  
List of recipes

No. 110 Coffee paste (basic recipe) included in recipes:

№378 Fruit cake "Waffle"recipe number 1
No. 239 Cake "Coffee and milk glazed"No. 239
№238 Cake "Coffee and milk"No. 238
Coffee and milk filling (in No. 238)basic recipe

Recipe on No. 110 Coffee paste contained in handbooks:

calculations, forms, documents: