KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 124 cracker "Youth" No. 124

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 603.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 503.40 430.41 1.09 5.49 1.59 8.00 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 141.58 118.93 82.50 116.80 —/0.80 —/1.13 
water—  60.99 —   —   —   —   —   
Pasteurized milk the weight ratio of fat 3.2%11.5 57.45 6.61 3.20 1.84 —/4.70 —/2.70 
Pressed bakery yeast25.0 18.88 4.72 2.60 0.49 8.17 1.54 
Sign up70.0 15.73 11.01 —   —   70.00 11.01 
Granulated sugar99.856.29 6.28 —   —   99.75 6.27 
Ammonium salt (E503(i))—  5.11 —   —   —   —   —   
Salt96.5 3.15 3.04 —   —   —   —   
Total581.00 20.66 124.62 4.86 29.31 
Output in finished product92.0 554.85 19.7  119.01 4.6  27.99 
Mass fraction by dry matter554.85 21.4  119.01 5.0  27.99 
To the aqueous phase36.5