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 → Crackers → 1st grade flour crackers → No. 108 cracker "Shepherd" → No. 108 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 108 cracker "Shepherd" No. 108

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 996.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 854.28 730.41 1.29 11.02 1.79 15.29 
Fresh whole milk the weight ratio of fat 3.2%12.0 205.79 24.70 3.20 6.59 —/4.70 —/9.67 
Margarine84.0 146.42 123.00 82.20 120.36 1.00 1.46 
Ground sunflower kernel semi-skimmed [cake of sunflower seed kernels]95.0 42.71 40.58 13.00 5.55 6.73 2.87 
Melange27.0 41.77 11.28 11.9885.01 0.73 0.30 
Sign up96.5 18.54 17.89 —   —   —   —   
Pressed bakery yeast25.0 16.40 4.10 2.60 0.43 8.17 1.34 
Invert syrup [raw, 70%]70.0 11.62 8.13 —   —   70.00 8.13 
Ammonium salt (E503(i))—  3.25 —   —   —   —   —   
Total960.08 14.95 148.96 3.58 35.68 
Output in finished product92.0 916.87 14.3  142.26 3.4  34.07 
Mass fraction by dry matter916.87 15.5  142.26 3.7  34.07 
To the aqueous phase29.8  
List of recipes

Recipe on No. 108 cracker "Shepherd" contained in handbooks:

calculations, forms, documents: