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 → Biscuit → Butter cookies → №146 cookies "Bars" → No. 146 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №146 cookies "Bars" No. 146

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 356 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 126.12 107.83 1.09 1.37 1.59 2.01 
Powdered sugar99.8579.32 79.20 —   —   99.80 79.16 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 75.67 63.56 82.50 62.43 —/0.80 —/0.61 
Chocolate glaze [Skurikhin]99.1 64.29 63.71 34.47 22.16 48.15 30.96 
Melange27.0 37.83 10.21 11.9884.54 0.73 0.28 
Sign up97.5 25.58 24.94 68.80 17.60 0.20 0.050
Cocoa-butter [cocoa butter]100.0 6.34 6.34 100.00 6.34 —   —   
Cocoa mass97.4 5.17 5.04 48.97 2.53 0.99 0.050
Citrus essence—  0.63 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.25 0.13 —   —   —   —   
Sign up—  0.073—   —   —   —   —   
Total360.97 32.86 116.97 31.72 112.91 
Output in finished product96.5 343.65 31.3  111.36 30.2  107.49 
Mass fraction by dry matter343.65 32.4  111.36 31.3  107.49 
To the aqueous phase89.7  
List of recipes

Recipe on №146 cookies "Bars" contained in handbooks:

calculations, forms, documents: