KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 191 cookies "Dessert set", mix No. 191

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 909.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 364.73 311.84 1.09 3.98 1.59 5.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 247.57 207.96 82.50 204.25 —/0.80 —/1.98 
Fruit filling74.0 209.76 155.22 —   —   71.50 149.98 
Powdered sugar99.85111.66 111.49 —   —   99.80 111.44 
Raw egg white12.0 83.20 9.98 —   —   0.9450.79 
Sign up99.1 75.06 74.39 34.47 25.87 48.15 36.14 
Cocoa-butter [cocoa butter]100.0 3.13 3.13 100.00 3.13 —   —   
Lemon essence—  2.01 —   —   —   —   —   
Total874.02 26.10 237.23 33.60 305.44 
Output in finished product92.1 836.88 25.0  227.15 32.2  292.46 
Mass fraction by dry matter836.88 27.1  227.15 34.9  292.46 
To the aqueous phase80.2