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. 185and shortbread "Tartletka" cookies → No. 185i → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 185and shortbread "Tartletka" cookies No. 185i

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 677.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85234.48 234.12 —   —   99.80 234.01 
Flour, premium85.5 183.15 156.60 1.09 2.00 1.59 2.91 
Candied fruit70.0 155.67 108.97 —   —   64.00 99.63 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.18 86.67 82.50 85.12 —/0.80 —/0.83 
Raw egg white12.0 71.01 8.52 —   —   0.9450.67 
Sign up74.0 52.10 38.56 —   —   71.50 37.25 
Melange27.0 25.79 6.96 11.9883.09 0.73 0.19 
Ammonium salt (E503(i))—  0.11 —   —   —   —   —   
Vanilla powder99.850.0860.086—   —   99.80 0.090
Total640.49 13.32 90.21 55.39 375.29 
Output in finished product90.0 609.75 12.7  85.88 52.7  357.28 
Mass fraction by dry matter609.75 14.1  85.88 58.6  357.28 
To the aqueous phase84.1  
List of recipes

No. 185and shortbread "Tartletka" cookies (No. 185i) included in recipes:

No. 185 cookies "Stolichnaya", mixNo. 185

Recipe on No. 185and shortbread "Tartletka" cookies contained in handbooks:

calculations, forms, documents: