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 → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 032 "Student" cookies → No. 032 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 032 "Student" cookies No. 032

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 640.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 487.72 417.00 1.09 5.32 1.59 7.75 
Culinary fat99.7 78.03 77.80 99.70 77.80 —   —   
Granulated sugar99.8548.77 48.70 —   —   99.75 48.65 
Corn starch87.0 37.07 32.25 0.60 0.22 —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 35.60 4.27 3.20 1.14 —/4.70 —/1.67 
Sign up70.0 29.26 20.48 —   —   70.00 20.48 
Melange27.0 17.17 4.64 11.9882.06 0.73 0.13 
Ammonium salt (E503(i))—  4.68 —   —   —   —   —   
Baking soda (E500(ii))50.0 3.41 1.71 —   —   —   —   
Salt96.5 2.93 2.82 —   —   —   —   
Sign up—  0.39 —   —   —   —   —   
Sodium pyrosulfite (E223)—  0.15 —   —   —   —   —   
Total609.67 13.50 86.54 12.19 78.10 
Output in finished product94.0 602.35 13.3  85.50 12.0  77.16 
Mass fraction by dry matter602.35 14.2  85.50 12.8  77.16 
To the aqueous phase66.7  
List of recipes

Recipe on No. 032 "Student" cookies contained in handbooks:

calculations, forms, documents: