KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 133 cracker "With cumin" or "With anise" No. 133

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 600.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 574.22 490.96 1.09 6.26 1.59 9.13 
water—  124.14 —   —   —   —   —   
Margarine84.0 71.78 60.29 82.20 59.00 1.00 0.72 
Pressed bakery yeast25.0 14.36 3.59 2.60 0.37 8.17 1.17 
Caraway100.0 10.77 10.77 —   —   —   —   
Sign up96.5 9.91 9.56 —   —   —   —   
Powdered sugar99.852.51 2.51 —   —   99.80 2.50 
Baking soda (E500(ii))50.0 0.86 0.43 —   —   —   —   
Total578.11 10.94 65.63 2.25 13.52 
Output in finished product92.0 552.09 10.4  62.68 2.2  12.91 
Mass fraction by dry matter552.09 11.4  62.68 2.3  12.91 
To the aqueous phase20.9