KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 187 cookies "Ukrainian" No. 187

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 68.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 40.62 34.73 1.09 0.44 1.59 0.65 
Powdered sugar99.8518.28 18.25 —   —   99.80 18.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 10.15 8.53 82.50 8.37 —/0.80 —/0.080
Melange27.0 4.06 1.10 11.9880.49 0.73 0.030
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 2.84 2.10 8.57 0.24 44.56/11.39 1.27/0.32 
Sign up70.0 2.03 1.42 —   —   70.00 1.42 
Baking soda (E500(ii))50.0 0.30 0.15 —   —   —   —   
Ammonium salt (E503(i))—  0.13 —   —   —   —   —   
Essence—  0.061—   —   —   —   —   
Total66.28 13.93 9.54 31.93 21.87 
Output in finished product92.5 63.36 13.3  9.12 30.5  20.91 
Mass fraction by dry matter63.36 14.4  9.12 33.0  20.91 
To the aqueous phase80.3