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 → No. 156b chocolate gourmet cookies → No. 156b → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 156b chocolate gourmet cookies No. 156b

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 253.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 72.61 71.96 34.47 25.03 48.15 34.96 
Powdered sugar99.8551.14 51.06 —   —   99.80 51.04 
Roasted almond kernel97.5 51.14 49.86 55.90 28.59 2.60 1.33 
Raw egg white12.0 51.13 6.14 —   —   0.9450.48 
Flour, premium85.5 34.77 29.73 1.09 0.38 1.59 0.55 
Sign up94.0 30.68 28.84 52.60 16.14 5.90 1.81 
Fruit70.0 20.45 14.32 —   —   —   —   
Vanilla powder99.850.41 0.41 —   —   99.80 0.41 
Citric acid (E330)98.0 0.22 0.21 —   —   —   —   
Total252.52 27.64 70.14 35.69 90.58 
Output in finished product94.7 240.40 26.3  66.77 34.0  86.23 
Mass fraction by dry matter240.40 27.8  66.77 35.9  86.23 
To the aqueous phase86.6  
List of recipes

No. 156b chocolate gourmet cookies (No. 156b) included in recipes:

№156 biscuits "Lakomka"No. 156

Recipe on No. 156b chocolate gourmet cookies contained in handbooks:

calculations, forms, documents: