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 → Rolls → Different rolls → №482 Roll "Appetizing" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №482 Roll "Appetizing" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 108.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.37 40.31 —   —   99.75 40.27 
Melange27.0 35.64 9.62 11.9884.27 0.73 0.26 
Wheat flour 1s85.5 21.38 18.28 1.29 0.28 1.79 0.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.68 10.65 82.50 10.46 —/0.80 —/0.10 
Roasted kernels97.5 11.12 10.84 52.00 5.78 1.00 0.11 
Sign up12.0 5.94 0.71 3.20 0.19 —/4.70 —/0.28 
water—  1.93 —   —   —   —   —   
Raw egg white12.0 1.81 0.22 —   —   0.9450.020
Cocoa powder [Skurikhin]95.0 1.73 1.64 15.00 0.26 2.00 0.030
Chicken eggs [chicken egg] [2]27.0 0.88 0.24 11.99 0.11 0.73 0.010
Sign up78.0 0.82 0.64 0.30 —   42.75 0.35 
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Essence—  0.14 —   —   —   —   —   
Cognac—  0.044—   —   —   —   —   
Agar (E406)85.0 0.0130.011—   —   —   —   
Total93.46 19.62 21.35 38.58 41.97 
Output in finished product80.7 87.85 18.4  20.07 36.3  39.45 
Mass fraction by dry matter87.85 22.8  20.07 44.9  39.45 
To the aqueous phase65.3  
List of recipes

Recipe on №482 Roll "Appetizing" contained in handbooks:

calculations, forms, documents: