KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 185zh "Petifour" cookies with candied fruits No. 185zh

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 978.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 491.18 419.96 1.09 5.35 1.59 7.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 276.70 232.43 82.50 228.28 —/0.80 —/2.21 
Powdered sugar99.85184.48 184.20 —   —   99.80 184.11 
Melange27.0 115.32 31.14 11.98813.82 0.73 0.84 
Candied fruit70.0 113.30 79.31 —   —   64.00 72.51 
Sign up—  0.31 —   —   —   —   —   
Vanilla powder99.850.24 0.23 —   —   99.80 0.24 
Total947.27 25.28 247.45 27.27 266.95 
Output in finished product92.1 901.80 24.1  235.57 26.0  254.14 
Mass fraction by dry matter901.80 26.1  235.57 28.2  254.14 
To the aqueous phase76.7