KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 228 Wafers Karaganda No. 228

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 788.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85344.36 343.85 —   —   99.80 343.67 
Flour, premium85.5 214.71 183.58 1.09 2.34 1.59 3.41 
Hydro fat99.7 204.90 204.28 99.70 204.29 —   —   
Whole milk powder95.0 50.97 48.42 24.74 12.61 —/38.90 —/19.83 
Raw egg yolk46.0 21.47 9.88 28.7046.16 —   —   
Sign up95.0 19.97 18.97 15.00 3.00 2.00 0.40 
Vanilla essence—  1.31 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.07 0.54 —   —   —   —   
Salt96.5 1.07 1.04 —   —   —   —   
Total810.55 28.97 228.40 45.71 360.37 
Output in finished product98.7 778.12 27.8  219.26 43.9  345.95 
Mass fraction by dry matter778.12 28.2  219.26 44.5  345.95 
To the aqueous phase97.1