KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 127 "Red" No. 127

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 766.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 297.26 294.58 34.47 102.47 48.15 143.13 
Powdered sugar99.85260.41 260.02 —   —   99.80 259.89 
Cocoa mass97.4 74.81 72.86 48.97 36.63 0.99 0.74 
Roasted almond kernel97.5 55.10 53.72 55.90 30.80 2.60 1.43 
Roasted hazelnut kernel97.5 55.10 53.72 68.80 37.91 0.20 0.11 
Sign up95.5 28.17 26.91 —   —   —   —   
Cocoa-butter [cocoa butter]100.0 20.03 20.03 100.00 20.03 —   —   
Vanillin—  0.10 —   —   —   —   —   
Total781.84 29.73 227.84 52.88 405.30 
Output in finished product98.9 757.60 28.8  220.78 51.2  392.73 
Mass fraction by dry matter757.60 29.1  220.78 51.8  392.73 
To the aqueous phase97.8