KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 148 cookies "Children's fun" No. 148

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 60.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 31.17 26.65 1.09 0.34 1.59 0.50 
Powdered sugar99.8512.47 12.45 —   —   99.80 12.45 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.22 9.43 82.50 9.26 —/0.80 —/0.090
Granulated sugar99.858.10 8.09 —   —   99.75 8.08 
Melange27.0 3.74 1.01 11.9880.45 0.73 0.030
Sign up74.0 1.87 1.38 8.57 0.16 44.56/11.39 0.83/0.21 
Natural honey78.0 0.62 0.49 —   —   77.27 0.48 
Baking soda (E500(ii))50.0 0.19 0.094—   —   —   —   
Vanilla powder99.850.19 0.19 —   —   99.80 0.19 
Ammonium salt (E503(i))—  0.081—   —   —   —   —   
Sign up—  0.031—   —   —   —   —   
Total59.78 16.79 10.21 37.43 22.76 
Output in finished product94.0 57.15 16.1  9.76 35.8  21.76 
Mass fraction by dry matter57.15 17.1  9.76 38.1  21.76 
To the aqueous phase85.6