KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 184d Almond biscuits with almond finish No. 184d

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 268.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8579.92 79.80 —   —   99.80 79.76 
Raw egg white12.0 79.92 9.59 —   —   0.9450.76 
Raw almond kernels94.0 68.51 64.40 52.60 36.04 5.90 4.04 
Fruit filling74.0 63.97 47.34 —   —   71.50 45.74 
Granulated sugar99.8522.84 22.81 —   —   99.75 22.78 
Sign up97.5 20.56 20.05 55.90 11.49 2.60 0.53 
Flour, premium85.5 11.42 9.76 1.09 0.12 1.59 0.18 
Total253.74 17.77 47.65 57.34 153.79 
Output in finished product90.1 241.56 16.9  45.36 54.6  146.41 
Mass fraction by dry matter241.56 18.8  45.36 60.6  146.41 
To the aqueous phase84.6