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 → Waffles → №218 Oriental Waffles → No. 218 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №218 Oriental Waffles No. 218

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 981.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.7 283.64 282.79 99.70 282.79 —   —   
Flour, premium85.5 267.13 228.40 1.09 2.91 1.59 4.25 
Powdered sugar99.85257.86 257.47 —   —   99.80 257.34 
Whole milk powder95.0 128.93 122.48 24.74 31.90 —/38.90 —/50.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.36 64.98 82.50 63.82 —/0.80 —/0.62 
Sign up46.0 26.71 12.29 28.7047.67 —   —   
Cocoa powder [Skurikhin]95.0 10.31 9.80 15.00 1.55 2.00 0.21 
Cognac—  10.31 —   —   —   —   —   
Cinnamon100.0 3.09 3.09 —   —   —   —   
Vanilla essence—  1.42 —   —   —   —   —   
Sign up50.0 1.34 0.67 —   —   —   —   
Salt96.5 1.34 1.29 —   —   —   —   
Total983.26 39.81 390.64 30.04 294.80 
Output in finished product96.2 943.93 38.2  375.01 28.8  283.01 
Mass fraction by dry matter943.93 39.7  375.01 30.0  283.01 
To the aqueous phase88.3  
List of recipes

Recipe on №218 Oriental Waffles contained in handbooks:

calculations, forms, documents: