KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 128 cracker "With poppy seeds" No. 128

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 382.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 329.39 281.63 1.09 3.59 1.59 5.24 
water—  71.30 —   —   —   —   —   
Margarine84.0 57.01 47.89 82.20 46.86 1.00 0.57 
Poppy95.5 17.74 16.94 49.20 8.73 1.14 0.20 
Condensed milk whey40.0 15.20 6.08 —   —   —   —   
Sign up25.0 9.50 2.38 2.60 0.25 8.17 0.78 
Granulated sugar99.858.87 8.85 —   —   99.75 8.85 
Salt96.5 4.59 4.43 —   —   —   —   
Ammonium salt (E503(i))—  1.36 —   —   —   —   —   
Total368.19 15.55 59.43 4.09 15.64 
Output in finished product92.0 351.62 14.9  56.76 3.9  14.94 
Mass fraction by dry matter351.62 16.1  56.76 4.2  14.94 
To the aqueous phase32.6