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 → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №157 "Melody" → No. 157 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №157 "Melody" No. 157

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 530.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 217.15 215.19 34.47 74.85 48.15 104.56 
Powdered sugar99.85160.95 160.70 —   —   99.80 160.63 
Cocoa-butter [cocoa butter]100.0 54.65 54.65 100.00 54.65 —   —   
Whole milk powder the weight ratio of fat 26%96.0 40.84 39.21 25.00 10.21 —/39.30 —/16.05 
Sheet wafers (in candy Marshmallows)95.5 34.74 33.18 —   —   —   —   
Sign up99.7 18.40 18.34 99.70 18.34 —   —   
Cocoa mass97.4 15.38 14.98 48.97 7.53 0.99 0.15 
Alcohol—  4.30 —   —   —   —   —   
Phosphatide concentrates98.5 0.29 0.29 —   —   —   —   
Vanilla essence—  0.29 —   —   —   —   —   
Total536.55 31.22 165.58 52.00 275.77 
Output in finished product98.1 520.45 30.3  160.61 50.4  267.50 
Mass fraction by dry matter520.45 30.9  160.61 51.4  267.50 
To the aqueous phase96.4  
List of recipes

Recipe on №157 "Melody" contained in handbooks:

calculations, forms, documents: