KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 202 "Oatmeal and grape" cookies No. 202

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 306.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85112.52 112.35 —   —   99.75 112.24 
Flour, premium85.5 111.93 95.70 1.09 1.22 1.59 1.78 
Margarine84.0 49.39 41.49 82.20 40.60 1.00 0.49 
Oat flour85.5 47.99 41.03 6.39 3.07 0.94 0.45 
water—  29.15 —   —   —   —   —   
Sign up75.0 10.10 7.57 —   —   —   —   
Baking soda (E500(ii))50.0 1.47 0.74 —   —   —   —   
Salt96.5 1.21 1.17 —   —   —   —   
Cinnamon100.0 0.30 0.30 —   —   —   —   
Total300.34 14.64 44.89 37.48 114.96 
Output in finished product94.0 288.30 14.0  43.09 36.0  110.35 
Mass fraction by dry matter288.30 14.9  43.09 38.3  110.35 
To the aqueous phase85.7