KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №087 cookies "Piglets" No. 087

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 907.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 592.32 506.43 1.09 6.46 1.59 9.42 
Powdered sugar99.85192.50 192.22 —   —   99.80 192.12 
Margarine84.0 106.62 89.56 82.20 87.64 1.00 1.07 
Corn starch87.0 43.83 38.13 0.60 0.26 —   —   
Melange27.0 29.62 8.00 11.9883.55 0.73 0.22 
Sign up70.0 26.65 18.66 —   —   70.00 18.66 
water—  25.22 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.69 17.53 8.57 2.03 44.56/11.39 10.56/2.70 
Baking soda (E500(ii))50.0 4.38 2.19 —   —   —   —   
Salt96.5 4.38 4.23 —   —   —   —   
Sign up99.852.37 2.37 —   —   99.80 2.37 
Ammonium salt (E503(i))—  0.77 —   —   —   —   —   
Essence—  0.71 —   —   —   —   —   
Total879.32 11.01 99.94 26.03 236.18 
Output in finished product95.5 866.57 10.9  98.49 25.7  232.76 
Mass fraction by dry matter866.57 11.4  98.49 26.9  232.76 
To the aqueous phase85.1