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 → No. 252 Cooling waffles → No. 252 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 252 Cooling waffles No. 252

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 754.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.7 254.85 254.09 99.70 254.09 —   —   
Flour, premium85.5 205.46 175.67 1.09 2.24 1.59 3.27 
Powdered sugar99.85186.02 185.74 —   —   99.80 185.65 
Glucose91.0 95.24 86.67 —   —   91.00 86.67 
Whole milk powder95.0 57.11 54.25 24.74 14.13 —/38.90 —/22.22 
Sign up46.0 20.55 9.45 28.7045.90 —   —   
Baking soda (E500(ii))50.0 1.03 0.51 —   —   —   —   
Salt96.5 1.03 0.99 —   —   —   —   
Mint essence—  0.84 —   —   —   —   —   
Citric acid (E330)98.0 0.61 0.60 —   —   —   —   
Total767.98 36.62 276.36 38.43 290.03 
Output in finished product97.7 737.26 35.2  265.31 36.9  278.43 
Mass fraction by dry matter737.26 36.0  265.31 37.8  278.43 
To the aqueous phase94.1  
List of recipes

Recipe on No. 252 Cooling waffles contained in handbooks:

calculations, forms, documents: